illinibrew04

Recipes 

Do you prefer to use candi sugar in the last 5-10 min. of the boil or add to the fermenter as fermentation begins to slow? It seems that I would be able to dry out the beer more if I added it to the fermenter after most of the maltose was already fermented. Any input would be great!!

Eigenmusic

Recipes 

I intend to make a Tripel next week, and my plan was to make up a batch of candy syrup a few days after brewing and add it incrementally until it no longer continues fermenting.

It may depend on what yeast you use. I'm using Wyeast 3787, which recommends "This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness."

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Bottled: #5-Cascade APA - OG 1.054 (2010-01-05 -> 2010-02-02), #4-Mega Chocolate Stout - OG 1.065 (2009-10-15 -> 2009-11-11), #2-Fresnos Tripel - OG 1.080ish (2009-08-18 -> 2009-09-30)
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CaptYesterday

Recipes 

I brewed one about two months ago and tossed the sugar in 10 minutes before flameout. The Wyeast 3787 fermented that wort from 1.072 down to 1.007.

jrkettle

Recipes 

I like to add the sugar near the end of fermentation.

DubbelDach

Recipes 

10 mins before flameout... I wouldn't waste money on Candi sugar, cane works just fine.

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Denny

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I use cane sugar, too, and I add it at the beginning of the boil. That way it doesn't throw off my hop utilization and I don't have to worry about forgetting it later!

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illinibrew04

Recipes 

Yeah, from what I've ready, cane is basically the same as the clear candy so maybe I'll go with that. I'm leaning toward adding to the primary. I did some more research...for what it's worth, Jamil does it this way. I guess I could try both. Good thinking on the hop utilization. I've already adjusted for that in beersmith. Thanks for all the prompt replies!

SpanishCastleAle

Recipes 

I brewed three Tripel/BGSAs using the same grain bill, mash, and hops but with different yeasts...unfortunately I did just the opposite of you on Tripel #2...I forgot to add the sugar in the boil (at the end). So I had to add it in the fermenter right after high krausen. Of course, it's no longer apples-to-apples but Tripel #2 (WLP570, 10.5% ABV) fermented drier so it had more alcohol than Tripel #1 (WY3787, 9.5% ABV) but it tastes significantly less alcoholic than Tripel #1. I thought Tripel #1 masked the alcohol pretty well...until I tapped #2.

Still have not tapped Tripel #3 (WLP500) which had sugar in the boil.

But just based on this I'll probably be adding the sugar in the fermenter in future brews just because Tripel #2 is so much better than Tripel #1.

These were all 1.088 OG using 1.75# cane sugar.

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k1v1116

Recipes 

from everything I've read its best to add simple sugars after the more complex malt sugars are fermented otherwise the yeast might take the easy way out and not attenuate fully.
If you use non liquid sugar during fermentation you should dissolve it in water first otherwise you risk creating a geyser, you should also be careful about boil overs if you add it during the boil.

sd_tom

Recipes 

I just bottled a triple with:
- Cane Sugar, also followed Jamil's comment that Candi sugar is a waste of money
- Added near end of fermentation

Gravity Readings:
OG 1.068
Added 2.5lbs of table sugar at 1.012
FG 5 days later: 1.011

So, can't argue with reaching the right dryness, alcohol well hidden too... so I'm really hoping to see this one turn out pretty nice!