New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > General Techniques > Belgian Candi?




Reply
 
LinkBack Thread Tools Display Modes
Old 05-11-2012, 11:32 AM   #1
thomasgorff
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: barnstable, MA
Posts: 46
Default

Quick post, I am making a belgian trip and was wondering when the best time is to introduce candi sugar. Ive always assumed it was during the boil but recently I have heard that you lose attenuation with that method. Also, i have heard of people using it towards the end of fermentation. Im using three pounds so it is going to be a substantial amount of fermentables introduced. Just curious if any one has tried it both ways and if the impact is actually that noticeable. Thanks



__________________
thomasgorff is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2012, 01:45 PM   #2
jpoder
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Philadelphia
Posts: 220
Liked 12 Times on 10 Posts
Likes Given: 3

Default

You will find lots of differing opinions on this topic...I've done both during the boil and feeding the yeast throughout fermentation and can't say I have a preference. you may be able to eak a few more points of attenuation out of a fermentation using continuous feeding (depending on OG and which yeast you use). you just need to make sure you sanitize your sugar addition, dilute it a bit with water, and make sure it mixes into your wort/beer. I've heard stories about people dumping candi syrup into fermenting beer only to find it untouched on the bottom of the fermentor when they rack their beer off.



__________________
jpoder is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2012, 03:18 PM   #3
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 227 Times on 191 Posts

Default

People say they get better attenuation adding sugar in the primary rather than during the boil. Although I've never done it myself, the idea is the yeast will only ferment so much of the sugar available at the beginning of fermentation but when you add sugar later it will continue to ferment more sugar. It also helps make sure you don't have a stuck fermentation since you're adding less sugar at the start.

If you are going to add sugar to the primary you should dilute in water and give it a quick boil to dissolve it.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2012, 03:27 PM   #4
jrm59
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Clayton, NJ
Posts: 16
Liked 1 Times on 1 Posts

Default

I just did a triple with candi in the fermenter at 5 days in. My FG got down to 1.007. The beer turned out super smooth (almost too smooth).

__________________
jrm59 is offline
 
Reply With Quote Quick reply to this message
Old 05-15-2012, 01:50 AM   #5
thomasgorff
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: barnstable, MA
Posts: 46
Default

great info, so I have decided to add the 3lbs of candi sugar to the fermentation. Now I am just hung up on how i should go about this. Would it be to much of a shock to just add all 3lbs at day 5 during fermentation or should i introduce 1 pound a day for three consecutive days ( only have 3 days to work with) ?

__________________
thomasgorff is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2012, 05:49 PM   #6
bcgpete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Poulsbo, WA
Posts: 212
Liked 6 Times on 6 Posts
Likes Given: 12

Default

My last Belgian I added 1.5lbs straight to the fermenter at once, about 3 days into fermentation. I had no problem with attenuation, and didn't find any risidual "rock candy" at the bottom of my carboy.

On the Belgian I'm working on now, I just added 2lbs straight to the fermentor. You should be fine with adding all 3 pounds at day 5, but there should be no difference in splitting it up.

__________________
bcgpete is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2012, 05:53 PM   #7
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,075
Liked 1336 Times on 1053 Posts
Likes Given: 2329

Default

Quote:
Originally Posted by bcgpete View Post
My last Belgian I added 1.5lbs straight to the fermenter at once, about 3 days into fermentation. I had no problem with attenuation, and didn't find any risidual "rock candy" at the bottom of my carboy.

On the Belgian I'm working on now, I just added 2lbs straight to the fermentor. You should be fine with adding all 3 pounds at day 5, but there should be no difference in splitting it up.
You add rocks? How are they sanitized?
__________________
this IS texas! we kicj u in pit. die code monkey!!!!@


- a very......very.....druck Zul'jin
cheezydemon3 is online now
 
Reply With Quote Quick reply to this message
Old 05-16-2012, 05:54 PM   #8
bcgpete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Poulsbo, WA
Posts: 212
Liked 6 Times on 6 Posts
Likes Given: 12

Default

Quote:
Originally Posted by cheezydemon3 View Post
You add rocks? How are they sanitized?
I soak them in bleach
__________________
bcgpete is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2012, 06:17 PM   #9
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,075
Liked 1336 Times on 1053 Posts
Likes Given: 2329

Default

..............OK.....

I assumed boiling would render the candi liquid.

__________________
this IS texas! we kicj u in pit. die code monkey!!!!@


- a very......very.....druck Zul'jin
cheezydemon3 is online now
 
Reply With Quote Quick reply to this message
Old 05-16-2012, 06:19 PM   #10
bcgpete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Poulsbo, WA
Posts: 212
Liked 6 Times on 6 Posts
Likes Given: 12

Default

Quote:
Originally Posted by cheezydemon3 View Post
..............OK.....

I assumed boiling would render the candi liquid.
Sorry. I don't boil it. After making the candi (boiling the sugar water) I toss it in the freezer overnight so it turns to rock, then I crush it with a meat mallet and dump it into the carboy.


__________________
bcgpete is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
belgian candi help tnbrewer371 General Techniques 20 07-04-2012 01:15 PM
belgian triple candi sugar Dellis0709 General Techniques 2 03-10-2012 07:53 PM
Belgian Candi Sugar in a Pumpkim Ale hiphops General Techniques 4 10-17-2011 01:22 AM
Nut Brown, Old Grain, and Belgian Candi Sugar - What Style is it now? DeadYetiBrew General Techniques 2 03-10-2008 12:45 AM
Belgian candi sugar Jaybird General Techniques 17 09-25-2007 09:32 PM