Adding Candi sugar to and extract (festabrew)

beauvafr said:

My recipe (Belgian dubbel) ask that I adds candi sugar to my extract. I bought about 500g of dark brown sugar (10$)

So how do I use it? How much, how, and when?

I was thinking of about 500g, by boiling/dissolving it with 1/2 cup of water and cooling it, and finally adding it to the extract just before adding the yeast.

What do you think?

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slacker1 said:

I think that since you would add a boiled sugar solution to condition your beer at bottling, you could do the same at yeast adding time. Just make sure the solution has cooled. Also, add the solution to the fermenter before pouring in the wort to ensure a good mix, although the yeasties would probably do a good job of mixing as they scavenge sugars.

Note to previous poster: Festa Brew is a wort. There is no boiling.

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