theganda
Well-Known Member
I cooked up a recipe for a dubbel this weekend and am planning on brewing this week and pitching onto my cake from a belgian IPA but am confused when to add the candy sugar. I plan on making my own but don't know whether to add it during the boil or straight into the fermenter. I've heard that it can be added to the fermenter to help push ahead the yeast when the gravity stalls out around 1.020. Does it matter when I add it?