I keep seeing Belgian sugar candy when i go to get my supplies. Being fairely new to brewing and haveing never used it before im looking for advise on what types of beer and when to use it. Is it just for flavoing?
29thfloor said:You could put it in secondary... I guess. But yeast probably have a hard time with huge chunks of sugar like that. I think they prefer it to be dissolved, so for the most part you want to add it during the boil.
If you're making a really big beer you might want to make sugar additions during fermentation but either way you would want to dissolve it in some boiled water or wort first.
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