JackBlack Posted February 23, 2011 Share Posted February 23, 2011 Hey all, Pretty new to all this, so not sure if it is a dumb question or not. Can you caramelise your sugar before adding to the fermenter, and what kind of effect would it have on the taste of the brew? Cheers Link to comment Share on other sites More sharing options...
LeonardC2 Posted February 24, 2011 Share Posted February 24, 2011 I've never done it,but it is an interesting idea. It should add to the color. Possibly a lil to the flavor?... Link to comment Share on other sites More sharing options...
Matty A Posted February 24, 2011 Share Posted February 24, 2011 I would have thought that it would have just fermented out similar to how honey does. I couldnt be sure tho as I have never done it before either. Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 24, 2011 Share Posted February 24, 2011 I've never tried it but it would surely add to the flavour. I believe it is the caramelisation that occurs on the bottle of some bigger scale brew kettles that lend a certain something to the flavour to certain beers. I beleive the old Coopers Scotch Ale that was sold at a pub somewhere in SA in times of old may have benefitted from such a thing...I'm a bit sketchy on the details [biggrin] Link to comment Share on other sites More sharing options...
JackBlack Posted February 25, 2011 Author Share Posted February 25, 2011 Well, it is essentially burnt sugar so there would surely be some flavour added along the line somewhere. Looks like I might have to do some experimenting with it. Scoth ale? Never heard of it. When did they stop making it? Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 25, 2011 Share Posted February 25, 2011 Here is a link to the Scotch Ale recipe: SCOTCH ALE And here is an excerpt from PB2's musings in an old Cooper's Club newsletter from 2009: Paul mentions Scotch Ale being virtually non-existant in Australia but there has since been a resurgance in its popularity. Link to comment Share on other sites More sharing options...
SteveL Posted February 25, 2011 Share Posted February 25, 2011 mmmm...scotch ale [love] Link to comment Share on other sites More sharing options...
LeonardC2 Posted February 26, 2011 Share Posted February 26, 2011 The fact that Cooper's Dark Ale was "arguably" derived from the Scotch Ale is an interesting prospect. I was thinking of trying a batch of it. Now I'm positive I'll give it a go. Link to comment Share on other sites More sharing options...
MarkJ3 Posted February 26, 2011 Share Posted February 26, 2011 could we possibly brew something similar to scotch ale using a can of pale ale with dark liquid malt and some dextrose to top up the alcohol content? [cool] Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 26, 2011 Share Posted February 26, 2011 I think the flavour of the Scotch Ale is somewhat different to what the dark liquid malt would produce. The Scotch ale is somewhat driven by the dark brown sugar. Having said that you would probably have a good beer on your hands doing the pale ale and dark liquid malt. Link to comment Share on other sites More sharing options...
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