thomasgorff
Well-Known Member
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 :fro: