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Old 07-28-2014, 06:55 AM   #1
ere109
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Default Candy Sugar Techniques

I brewed a Belgian golden strong ale, today, and got a 1.080 og. Not bad. Even better, I've got two pounds of candy sugar that I plan to add once fermentation is fully underway.
My question: how do you guys do a secondary candy sugar? I'm assuming boil and cool? I didn't know if it was so easily dissolved that it could just be pitched - somehow ignoring the sanitation step.

Thanks

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Old 07-30-2014, 09:21 AM   #2
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If anyone comes back here looking for answers, I boiled my candi sugar in a solution to 1lb candi sugar to a one generous cup of water. I boiled for ten minutes, put the pan on ice for ten minutes then added it to my fermentation. Within 20 minutes, I had extreme bubbling.

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Old 07-31-2014, 06:13 AM   #3
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I made my own candi sugar, froze it until I needed it, then broke it up and put it in secondary when I needed it. Fermented awesome.

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