When to add Belgian Dark Candi Syrup

DrinksWellWithOthers · 02-21-2010, 04:51 PM

I'm recirculating my mash and getting ready to sparge my Belgian Dark Strong ale. This is the first time I'm using Belgian Dark Candi syrup from BMW. I doubt it matters but when do you guys add it to the boil?

BarleyWater · 02-21-2010, 04:53 PM

I add it at the end to get better hop utilization, but I doubt it makes much of a difference either way.

**ChshreCat** · 02-21-2010, 04:59 PM

I like to add simple sugars directly to the primary just as the krausen is starting to fall. It lets the yeast chew through the maltose first and helps avoid a stuck fermentation. Just boil it in a small amount of water, cool and pour it in.

DrinksWellWithOthers · 02-21-2010, 08:59 PM

Well it looks like I don't have a choice now. I forgot about the syrup and will have to add it to primary. It was my first brew day in almost 3 months and it did not go smoothly. Stuck sparge, boil over, forgot the syrup, couldn't find my brew hauler, hose connector broke, couldn't find my hops scale and chilled my beer way to fast and by the time I realized it the temp was 56F. At least its done and on the plus side I almost hit my OG even without the syrup.