Originally Posted by permo
Well, I am making belgian candi sugar when I get home tonight. My question is this: How do I add it to the ferementer? Do I dissolve it in warm water first?
you can make a syrup, be careful about what touches the pot and be almost certain that its sanitary or you can add straight up sugar to the fermenter and be almost certain its sanitary. (what I'm getting at is that the risk of infection is really low.)
as far as yeasties eating sugar here's my results:
Sucrose in the boil= no off flavors or diminished attenuation
Sucrose added straight to the fermenter 1 day after peak krausen= no off flavors or diminished attenuation, it was all gone be the time the beer (belgian tripel) finished.
Dextrose shaken with apple must= no off flavors or diminished attenuation
Rice syrup added to the fermenter after peak krausen in gluten free beer= no off flavors or diminished attenuation.
I know you're not asking for all those examples. (what im getting at is that most techniques for adding sugar are just fine when done in proper proportions)
But hey, just my experience.