Post by bbushmaster on May 4, 2010 9:27:45 GMT -5
o.k. I posted a Samiclaus recipe on the FB page as well as in the news letter and have been asked a question that I dont really no the answer to he asked am i worried about caramelizing too much because of the 5 hour boil time to reduce from 13gals to 5gals and turning fermentables into nonfermentables my answer so far was try to keep a close eye on the boil and just keep it to barely a roll and stir allot or maybe use ball barrings in the boil pot or an electric stir may help and maybe thats why beno is usually needed for a beer like this one, and maybe thats why a sami has that caremel flavor I have never brewed it so really dont no any body have any ideas???