When to add Belgian Candy Sugar? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > When to add Belgian Candy Sugar?

Reply
 
Thread Tools
Old 02-02-2010, 01:30 AM   #1
brewyourbrews
Recipes 
 
Nov 2009
Charleston, SC
Posts: 26


I'm working on a Black Diamond Winter Ale clone; featured in most recent BYO magazine. No where in the recipe does it tell me when to add the Belgian Candy Sugar.

I have to add 1.25 lbs can someone help me? I've read mixed reviews about when to add... in fermentation, in boil, etc. Thoughts?

Should've figured this out before I started... slightly urgent!


__________________
“If you do what you've always done, you'll get what you've always gotten.”

 
Reply With Quote
Old 02-02-2010, 01:37 AM   #2
BarleyWater
 
BarleyWater's Avatar
Recipes 
 
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts


The one time I used Belgian candy sugar I added it at flameout, probably the easiest way to use it.


__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com

 
Reply With Quote
Old 02-02-2010, 01:48 AM   #3
BigB
Recipes 
 
Dec 2009
Shelby Twp, MI
Posts: 1,757
Liked 45 Times on 39 Posts


There are some recipes that call for it at the begining of the boil... But if you give it at least 15 minutes of boil you should be fine.
__________________
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Quote:
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.

 
Reply With Quote
Old 02-02-2010, 02:34 AM   #4
kidsmakeyoucrazy
Recipes 
 
Nov 2009
Murfreesboro, NC
Posts: 124
Liked 2 Times on 2 Posts


I did a belgian this weekend that called for candi sugar and I added it 10 minutes before flameout....but then on the ride to work I listened to a podcast that suggested to add it after fermentation is kicking off good...the podcast was by Jamil Z so I'm guessing he knows what he's talking about. His logic is to make the yeast eat / break down the harder to digest sugars first and then feed them the easy stuff after you're about 1/2 to 2/3rds through fermentation. Makes sense to me, but it's too late for my Belgian.

 
Reply With Quote
Old 02-02-2010, 02:47 AM   #5
h4rdluck
Recipes 
 
Jun 2009
blacksburg, va
Posts: 113
Liked 8 Times on 4 Posts


I'm making a rather strong belgian. It had 9lbs extract and I waited about 5 days till the fermentation was JUST starting to slow down. I dissolved a pound in 2 cups of water to sanitize it and then cooled it and dropped it in the wort. There was a second rise in fermentation for a day. Then 2 days later I did the same with another pound of candi sugar and dumped that in too.

We will see how it turns out. It took almost 10-15 minutes of boiling to get the candi sugar to turn back completely to liquid.

 
Reply With Quote
Old 02-02-2010, 03:53 AM   #6
kidsmakeyoucrazy
Recipes 
 
Nov 2009
Murfreesboro, NC
Posts: 124
Liked 2 Times on 2 Posts


Quote:
Originally Posted by h4rdluck View Post
I'm making a rather strong belgian. It had 9lbs extract and I waited about 5 days till the fermentation was JUST starting to slow down. I dissolved a pound in 2 cups of water to sanitize it and then cooled it and dropped it in the wort. There was a second rise in fermentation for a day. Then 2 days later I did the same with another pound of candi sugar and dumped that in too.

We will see how it turns out. It took almost 10-15 minutes of boiling to get the candi sugar to turn back completely to liquid.
That's the process that Jamil recommended in the podcast I was listening to today. I think he suggested you add it earlier though, but I don't imagine it makes much difference as long as the yeast are still active. It was a very interesting listen. He had 2 reasons for it if I remember right. The first was to get the yeast to start breaking down the complex sugars rather than feasting on the simple ones first. The second was it doesn't stress your yeast as bad so if you didn't pitch enough by the time you add the second sugar hit there's plenty of little guys swimming around to do the job.

 
Reply With Quote
Old 02-02-2010, 05:17 AM   #7
Hermit
Recipes 
 
Nov 2009
Alternate Universe
Posts: 2,280
Liked 72 Times on 61 Posts


Well, this could throw off your fermentation temps if you plan to let it rise over a period of days.

 
Reply With Quote
Old 02-02-2010, 05:22 AM   #8
kidsmakeyoucrazy
Recipes 
 
Nov 2009
Murfreesboro, NC
Posts: 124
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Hermit View Post
Well, this could throw off your fermentation temps if you plan to let it rise over a period of days.
Why is that? JZ said in the same podcast that he starts at 64 and holds it there until it gets going good and then lets it gradually rise to 70 I think...anyway how would a late sugar addition hinder temp control? If anything I'd think it would help...sort of like not having as much fuel in the tank to start off....it can only get so hot. I'm a newb though so if I'm wrong please tell me why.

 
Reply With Quote
Old 03-05-2015, 10:25 PM   #9
Mexibilly
Mexibilly
HBT_SUPPORTER.png
 
Mexibilly's Avatar
Recipes 
 
Nov 2014
New Castle, IN
Posts: 1,247
Liked 189 Times on 126 Posts


Quote:
Originally Posted by kidsmakeyoucrazy View Post
I did a belgian this weekend that called for candi sugar and I added it 10 minutes before flameout....but then on the ride to work I listened to a podcast that suggested to add it after fermentation is kicking off good...the podcast was by Jamil Z so I'm guessing he knows what he's talking about. His logic is to make the yeast eat / break down the harder to digest sugars first and then feed them the easy stuff after you're about 1/2 to 2/3rds through fermentation. Makes sense to me, but it's too late for my Belgian.
This is great news!
I brewed a Belgian Blonde 2 weeks ago and forgot to add the candy sugar until I was cooling.
Added at around 170-180 if memory serves (big if).
I was afraid I had screwed up pretty bad.
This of course wasn't jamils recommended method but now I can relax a little : )

 
Reply With Quote
Old 03-06-2015, 04:41 AM   #10
Cyclman
I Sell Koalas
HBT_LIFETIMESUPPORTER.png
 
Cyclman's Avatar
Recipes 
 
Jan 2013
Aurora, CO
Posts: 6,156
Liked 722 Times on 604 Posts


+1 on adding it to the fermenter after fermentation has slightly subsided. I think it stresses the yeast less this way.


__________________
Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

Why does Happy Hour limit happiness to 1/24 of the day?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Strong Cane Sugar or Candy Sugar hbhudy Beginners Beer Brewing Forum 3 01-08-2010 03:40 AM
When to add Belgian candy sugar? [email protected] Extract Brewing 19 02-27-2009 03:19 PM
Clear candy sugar vs table sugar (sucrose) for Belgian miatawnt2b Recipes/Ingredients 3 10-29-2008 01:45 PM
Belgian candy sugar instead of corn sugar for priming? Phan71 Recipes/Ingredients 3 08-04-2008 04:17 PM


Forum Jump