loctones
Well-Known Member
This is my third batch, and I'm trying out a Tripel (at the same time, trying my hand at creating a yeast starter and doing a first partial mash brewing). I was a bit concerned about the higher OG and fermentation, so I decided to hold off adding the sugar until later in fermentation. I have a few questions:
1) The beer will have been fermenting for about 48 hours by this evening. The krausen was starting to fall this morning. From what I read, the sugar (after being boiled into a syrup) should be added in the later stage of fermentation, but before fermentation has stopped. Is it safe to say that I'm in the later stages of fermentation when the krausen starts falling?
2) Do I need to mix in the sugar syrup in the carboy, or just pour it in? If mixing, should I try to aerate the beer, or just use a gentle swirl to mix it in? I don't know if aerating the beer would be good after fermentation has begun.
1) The beer will have been fermenting for about 48 hours by this evening. The krausen was starting to fall this morning. From what I read, the sugar (after being boiled into a syrup) should be added in the later stage of fermentation, but before fermentation has stopped. Is it safe to say that I'm in the later stages of fermentation when the krausen starts falling?
2) Do I need to mix in the sugar syrup in the carboy, or just pour it in? If mixing, should I try to aerate the beer, or just use a gentle swirl to mix it in? I don't know if aerating the beer would be good after fermentation has begun.