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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian candi solution sunk to bottom
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Old 08-30-2011, 10:33 AM   #1
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Default Belgian candi solution sunk to bottom

I am in the process of making a Belgian strong, and I added 12oz of belgian candi solution to my ferment which is on the tail end of vigorous fermentation. Should I swirl it to get into solution, or not really worry about it?

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Old 08-30-2011, 11:56 AM   #2
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A gentile swirl won't hurt. Don't shake and cause bubbles (aeration). You could also wait a few days then rack. This will mix things up...

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Old 08-31-2011, 02:26 AM   #3
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thanks Poohbah.

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Old 08-31-2011, 11:40 AM   #4
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When that has happened to me I took a wine degasser and stirred the bottom of the carboy up. The one I have is a long stainless steel rod with "wings" as paddles that kick out due to the spinning. I did it on a belgian with dark candy syrup and on a stout with maple syrup.

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Old 09-02-2011, 12:50 AM   #5
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Least of my worries now. My beer has stopped fermenting at 1.048!

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Old 09-02-2011, 12:53 AM   #6
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now you definitely want to do a gentle swirl for both the sugar and the stall

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Old 09-02-2011, 12:57 AM   #7
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I roused pretty well, but no change. Do I need something drastic like the wine degasser prevoiusly mentioned?

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Old 09-02-2011, 01:17 AM   #8
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Old 09-02-2011, 02:24 AM   #9
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1.088 before the Belgian candi.

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Old 09-02-2011, 01:35 PM   #10
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Time to make a new starter I think. Heating the fermentor up may help but I think you might want to get a new starter ready then rack off the old yeast. Your other option is to go with wyeast 3711 but it might take the beer too dry.

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