How do you feel about syrups?

[bmock]

I always want to experiment with additional flavorings in beers, but I don't like the idea of spending $20 on fruit to try it in a whole batch.

I'm considering Torani syrups because of a few reasons.

1. Inexpensive way to inject flavors.
2. Measurable amounts to "tweek" the levels.

Thoughts?

[JE]

I would probably use the sugar-free...as long as it doesn't have weird stuff in it. I'd much rather have closer to real fruit type flavors, and I would guess the sugar-free would go that route, though I have never had a Torani syrup to my knowledge.

[wnordmann]

I would be worried the flavor would ferment out if you use the sugar based syrup. I don't see a problem using the sugar free, just do a one cup taste to get the ratio good and go for it.

[turkeyjerky214]

There are some really high-quality extracts out there. Have you ever thought about using them?

[JoeHPhil]

I can appreciate the desire for using these syrups, but given the easy availability of actual fruit extracts from STL W&B I'd likely go that route.

That said and assuming you are looking for more obscure flavors like the bacon one they make, If you borrowed some from someone who has them and tried adding to your beer (sucessfully) they would be much less expensive. I'm not sure whether I'd care as much about the sugar free - With sugar it ferments out, without sugar what is in there and will you get residual sweetness you did not want.

[JoeHPhil]

Sorry - I missed that it was Brad who made the original posting - That changes my answer a bit

Brad - can't be any worse than Tang/Chrystal Light - go for it!!!

[bmock]

It's actually the full sugar kind I am considering because my though is that it may ferment out a little if added at the end of the primary fermentation. I called and they do have sodium benzoate which may inhibit new fermentations, but not existing ones. (Right Drew?)

Another option is using the raspberry syrup made for Berliner Weisse.

[beermikester]

One of the things I've done in the past is to wait till after primary fermentation, then pour about 8 ounces of the beer into a glass. Then I add the flavoring a 1/4 teaspoon at a time until it tastes how I want. I then scale the amount of extract up for the size of batch I have.

Another thing I've done with fruit that has worked well is that after primary fermentation, I rack into a keg, and chill. That puts all the yeasties to sleep. I add the fruit after that. By doing this, the fruit doesn't ferment out, and I get a great fruit flavor in the beer.

Mike

[siwelwerd]

I have used the Monin Raspberry syrup before with good results. I used it in a cider that I sorbated and added the syrup to backsweeten. I also added some in the glass to a lambic in an attempt to make it palatable to the wife (the only beer she drinks is Lindemann's Framboise).

Not sure about the sodium benzoate, my only experience is with potassium sorbate, which behaves exactly like you described.

[bmock]

I don't know how I feel about the syrup anymore. It crashed out my yeast.

http://www.youtube.com/watch?v=A2Asyt3k_BI

[siwelwerd]

How's it taste?

[turkeyjerky214]

I clicked on your link, and there's a video on the side that youtube suggested that looks like it'll tell you what to do if your yeast gets infected.

[bmock]

How's it taste?

I didn't taste it. I just blindly added 8oz.

In better news, it's back to full activity. I guess the sugar dose shocked it a little bit and dropped the yeast.

[StLBeer]

I didn't taste it. I just blindly added 8oz.

In better news, it's back to full activity. I guess the sugar dose shocked it a little bit and dropped the yeast.

That secondary fermentation is going to blow all that flavor right out of the air lock. You probably ought to dose it again just to be sure.

[bmock]

I didn't taste it. I just blindly added 8oz.

In better news, it's back to full activity. I guess the sugar dose shocked it a little bit and dropped the yeast.

That secondary fermentation is going to blow all that flavor right out of the air lock. You probably ought to dose it again just to be sure.

I've got spare syrup to add back. I wish I had a nickel for every time my flavor gets blown.