Theodore M. Kloba wrote:

Silly question: If you plan on using it for brewing anyway, why boil
it down to syrup? Why not just boil down to the gravity you need
contributed to your wort?

Good question. The answer is,that's exactly what we do when making
wine. Saves an awful lot of boiling.

When adding to beer, you would have to deal with all the water in the
original calculation for the batch. I presume the person who added the
syrup to beer purchased the syrup so it was not an issue.

js

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