jalgayer
Well-Known Member
Hey All -
I have a Gingered Saison that I made yesterday with a starter of 3711 and it took of right away after 6hours and is going nicely now.
I decided to wait to add the 1# of liquid sugar (its in a foil pouch from BMWarehouse) as from my readings it can be helpful to allow the yeast to work on the other sugars (complex?) first... then give em the sugar to eat later as fermentation starts to wind down. Kinda like not giving a kid a sundae with his pork chops and string beans. He'll eat the sundae then stop eating.
I know this is not a super common thread topic so I wanted to see if anyone had any advice.
My thoughts are to watch the fermentation closely and as it seems to be slowing... Which I am thinking in the 2-3 day range as the wort was 1.046 without the sugar so not super big...
(1) Boil the liquid sugar with a little bit of water for 5 minutes.
(2) Allow it to cool a litte (Heard this is not needed - but I am doing it)
(3) Carefully pour into beer.
Any tips on the timing? Boiling? Adding without aerating too much? Tips in general?
Thanks!
I have a Gingered Saison that I made yesterday with a starter of 3711 and it took of right away after 6hours and is going nicely now.
I decided to wait to add the 1# of liquid sugar (its in a foil pouch from BMWarehouse) as from my readings it can be helpful to allow the yeast to work on the other sugars (complex?) first... then give em the sugar to eat later as fermentation starts to wind down. Kinda like not giving a kid a sundae with his pork chops and string beans. He'll eat the sundae then stop eating.
I know this is not a super common thread topic so I wanted to see if anyone had any advice.
My thoughts are to watch the fermentation closely and as it seems to be slowing... Which I am thinking in the 2-3 day range as the wort was 1.046 without the sugar so not super big...
(1) Boil the liquid sugar with a little bit of water for 5 minutes.
(2) Allow it to cool a litte (Heard this is not needed - but I am doing it)
(3) Carefully pour into beer.
Any tips on the timing? Boiling? Adding without aerating too much? Tips in general?
Thanks!