I've heard and read that a good way to make sure you get good attenuation for a high gravity beer that uses sugar (like a tripel) is to not add the sugar during the boil, but wait until fermentation is slowing down then add the sugar.
When you do this do you boil the sugar in a small amount of water, cool it, then pour the syrup in? Do you just dump the sugar (not boiled) right into the fermenter? Do you want to do this at high krausen or just passed it?
Thanks for the input in advance.
When you do this do you boil the sugar in a small amount of water, cool it, then pour the syrup in? Do you just dump the sugar (not boiled) right into the fermenter? Do you want to do this at high krausen or just passed it?
Thanks for the input in advance.