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Old 02-20-2011, 04:03 AM   #1
tnbrewer371
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brewing a belgian strong dark ale later this week and was wanting to add the candi sugar during or a little after high krausen to give the yeast a head start first, was wondering if anyone knew the best way to do this? im planning on adding a pound of candi sugar and just want to know the best technique of adding it to the fermentor? thanks in advance
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Old 02-20-2011, 04:05 AM   #2
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What form is the candi sugar in? Whenever I do sugar additions I always boil them. I've done belgian where I've added sugars in primary and secondary. What I would do is add a little water, bring it to a boil which will dissolve it, cool it, then pour it right in.
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Old 02-20-2011, 04:10 AM   #3
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its in rock form, thats what I thought I should do, however I didnt know how much water to boil the sugar in? im planning on using a pound of sugar.
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Old 02-20-2011, 04:26 AM   #4
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Quote:
Originally Posted by tnbrewer371 View Post
its in rock form, thats what I thought I should do, however I didnt know how much water to boil the sugar in? im planning on using a pound of sugar.
Hmmm...With regular sugar I had a chef/brewer once tell me to add just enough water to moisten the grains plus 2 tablespoons more.

I would in your case maybe use 2 cups of water at first. See if that's enough.
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Old 02-20-2011, 04:58 AM   #5
tnbrewer371
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thanks revvy, I always appreciate your help I will let you know how it goes. do you think adding the candi sugar after high krausen is my best bet to maximize attenuation. with the candi sugar added in beersmith has my OG @ 1.102
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Old 02-20-2011, 02:31 PM   #6
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Quote:
Originally Posted by tnbrewer371 View Post
thanks revvy, I always appreciate your help I will let you know how it goes. do you think adding the candi sugar after high krausen is my best bet to maximize attenuation. with the candi sugar added in beersmith has my OG @ 1.102
That's one of the ways I've done it, I once had a beer with three 1 pound additions. I waited til the "real" krausen fell and added the first pound of sugar. The yeast re-krausened tackling the sugar, then as soon as that krausen fell, added another pound, and did the last one after.
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Old 02-20-2011, 03:53 PM   #7
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Nice that's what I willdo for sure, thanks revvy
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