Dark dark syrup!!

[chefchap]

Ok so my syrup is coming out a lot darker than last year and I can't figure it out
This is my process we collect all week and boil at night for. 4 hours if possible
Shut it down and start it back up the next day I have 2 2x4 pans on a oil drum arch
We add sap to back pan and transfer it to front pan that always boils
We usually only finish once a week cause of time we I finish I do the hot test
At 211 degree and look for a end brix of 65 is this right thanks for any help Ty

[Tom59]

A hot reading should be 59 @ 211

[John c]

A hot reading should be 59 @ 211
Yes sir, you are correct! I was going to say the same.

[SevenCreeksSap]

Our syrup is dark this year too. had 1 batch of amber and all darker after that. cleaned pans, cleaned holding tank, finish on gas, tried finishing thinner sweet, no matter what its coming out dark. Still tastes good though.

[Rossell's Sugar Camp]

We have been getting about 60 to 1 in the boiling process. I have more dark amber than anything else. some medium and some grade B. done pretty well this season so far. The rest will be grade be here. My cousins sugar content is 1%. thank got he has an RO

[Randy Brutkoski]

I wish i had the dark amber problem. I have made 660 gallons of all fancy.

[Ren]

Ya, I wish I had that problem too! All I have been able to make is Canada#1 extra light and light. I prefer #1 medium or #2 amber myself. Definitely not 660 gallons though.