kleinstadt
Active Member
I usually add sugar in the last 5 minutes of the boil.
I've read rumors about yeast getting "lazy" or something, and wanting to ferment sucrose before maltose. These rumors advocate adding sugar (in my case, 2 lbs. of Turbinado) after primary fermentation is done.
So, for my last DIPA batch, I decided to add the sugar 11 days after pitching the wort onto an only week old yeast cake.
Yes, I realize I didn't properly sanitize or sterilize the Turbinado, let's not get sidetracked with that issue, for reasons you will see below.
I have very little headspace in these carboys. I tried swirling them to dissolve the sugar, but it foamed up quite a bit (so, I had no space in which to add 0.5 gal of sterilized sugar water).
Finally, my question is: has anyone just added the sugar and let it dissolve on its own without swirling? I'm thinking with the added turbulence, it may dissolve on its own, but I obviously don't know. If it does dissolve on its own, how long does it take?
I've read rumors about yeast getting "lazy" or something, and wanting to ferment sucrose before maltose. These rumors advocate adding sugar (in my case, 2 lbs. of Turbinado) after primary fermentation is done.
So, for my last DIPA batch, I decided to add the sugar 11 days after pitching the wort onto an only week old yeast cake.
Yes, I realize I didn't properly sanitize or sterilize the Turbinado, let's not get sidetracked with that issue, for reasons you will see below.
I have very little headspace in these carboys. I tried swirling them to dissolve the sugar, but it foamed up quite a bit (so, I had no space in which to add 0.5 gal of sterilized sugar water).
Finally, my question is: has anyone just added the sugar and let it dissolve on its own without swirling? I'm thinking with the added turbulence, it may dissolve on its own, but I obviously don't know. If it does dissolve on its own, how long does it take?