malt_shovel
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So my RIS is brewing (with a lager yeast) about day 3 into it, and I had an efficiency loss that I wanted to make up with some homemade belgian candi / invert sugar.
I made a bunch up, put it onto a washed and sanitized silicone baking tray, put it in the freezer overnight and then dumped it in the next day without re-dissolving in hot water. My reasoning was that if you were going to re-dissolve and then cool it to near fermentation temps, it would go rock hard again anyways. Also I am using a lager yeast so the beer was cool to start with.
Anycase, it is done now, but I was wondering if anyone else has done something similar and can tell me what to expect. Guessing it will just take a lot longer for the yeast to get at it while it is still solid. Also hope no other bugs hitched a ride into the fermentor.
Cheers
I made a bunch up, put it onto a washed and sanitized silicone baking tray, put it in the freezer overnight and then dumped it in the next day without re-dissolving in hot water. My reasoning was that if you were going to re-dissolve and then cool it to near fermentation temps, it would go rock hard again anyways. Also I am using a lager yeast so the beer was cool to start with.
Anycase, it is done now, but I was wondering if anyone else has done something similar and can tell me what to expect. Guessing it will just take a lot longer for the yeast to get at it while it is still solid. Also hope no other bugs hitched a ride into the fermentor.
Cheers
