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Old 02-12-2012, 01:00 AM   #1
Dec 2011
Hampton, Va
Posts: 75
Liked 1 Times on 1 Posts

I"m getting ready to try the chimay blue recipe and have some questions about using it. This is my first go using it. The guy at the store said " just use it in the boil"
But after reading here it seems I add it in the last 5 minutes of the boil or add it in the primary? I've even read add it when kegging? so which is it or will it really make a difference in when I add it? if I add it in the primary or during kegging what is the proper way to accomplish that? just throw it in there solid the way it is? water it down into a syrup then add it what's the scoup on using it?

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Old 02-12-2012, 02:01 AM   #2
Jul 2007
St. Louis, Missouri
Posts: 90
Liked 4 Times on 4 Posts

I add my candi sugar in the last 5 minutes of the boil to make sure it dissolves and to reduce the chances of causing an infection. If you want to add the sugar during fermentation I would dissolve it in a small amount of boiling water, cool it and then add it in.
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Old 02-12-2012, 03:08 AM   #3
Jan 2009
Posts: 1,556
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Don't buy the "Belgian Candi Sugar" rocks. Buy or make some syrup. That being said, I prefer at the end of the boil, however, I have added it in primary with good results.

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Old 02-12-2012, 11:53 AM   #4
Aug 2009
Cremella (Italy)
Posts: 147
Liked 5 Times on 5 Posts

make your homemade syrup and add it in the last 5-10 minutes of the boil. Look ad basicbrewing radio video, one episode explain how to make it.

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Old 02-12-2012, 12:51 PM   #5
Dec 2009
Posts: 1,883
Liked 159 Times on 135 Posts

Also, this thread gives the technique, if you are like me and want to have printed instructions to follow: 20 pounds of sugar. Don't be scared by the 23 pages of discussion, the method is given in post #1 and is very simple.

I've added it to the boil, and also one time I added it after a few days of fermentation. Worked fine both ways.

No worries!
"Anything worth doing, is worth doing slowly." ~~ Mae West

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