Hi,
I just brewed Saq's "New World" Westvleteren 12 cone a 3 days ago.
I didnt account for the boil off rate properly and didnt want to have a half carboy full by the time I was done so I boiled another gallon of water and added it to the boil. My OG ended up being 10 points low so I added 1lb of Amber Belgian Candi Syrup just after fermentation was at its heaviest, hoping to regain at least 6 points and end up with something closer to its style. Its still fermenting well but I was wondering if that pound of syrup is going to add alot of flavour to the finish product? Any thoughts?
Cheers
I just brewed Saq's "New World" Westvleteren 12 cone a 3 days ago.
I didnt account for the boil off rate properly and didnt want to have a half carboy full by the time I was done so I boiled another gallon of water and added it to the boil. My OG ended up being 10 points low so I added 1lb of Amber Belgian Candi Syrup just after fermentation was at its heaviest, hoping to regain at least 6 points and end up with something closer to its style. Its still fermenting well but I was wondering if that pound of syrup is going to add alot of flavour to the finish product? Any thoughts?
Cheers