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Old 06-23-2012, 12:45 PM   #1
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Default when to add candi sugar?

i've looked at a bunch of belgian recipes on here but nobody seems to mention when to add the candi sugar.. can somebody please tell me? is it in the boil, into the fermenter, or possibly even the mash? thanks, i have no idea


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Old 06-23-2012, 12:52 PM   #2
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Toward end of boil- about 15 min. At least that is what I did for my Belgian and it turned out pretty damn good


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Old 06-23-2012, 12:53 PM   #3
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Originally Posted by sully20331
Toward end of boil- about 15 min. At least that is what I did for my Belgian and it turned out pretty damn good
This. Add it as late as possible.
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Old 06-23-2012, 12:53 PM   #4
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It depends on the situation. Typically if it's a small amount (a couple of pounds) it's added to the boil. Traditionally adjucnts are added in the last 15 minutes of the boil, (They are added then usually to reduce boiling away essential oils and flavor components which are volitle.)

But with sugar, although folks typically add in the last 15 minutes of the boil, you can add it at anytime, there's nothing volitile to be driven off by extended boiling. A lot of time I add it right away, just so I don't forget.

For larger amounts of sugar, or when making big beers it's usually a good idea to spread the additions into the fermentation, it makes it easier on the yeast, to eat the simple sugars after the complex ones from barley have been consumed, rather than trying to eat it all at once.

In that case I do multiple feedings, waiting til the first krausen falls, then I ad some of the sugar addition then, (usually another krausen will form) then adding subsequent additions as each krausen falls.
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Old 06-23-2012, 03:49 PM   #5
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thanks for the help! i believe its either 8oz or 1lb.. so somewhere mid boil or so is fine with me..
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Old 08-08-2012, 04:18 PM   #6
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Quote:
Originally Posted by Revvy View Post
It depends on the situation. Typically if it's a small amount (a couple of pounds) it's added to the boil. Traditionally adjucnts are added in the last 15 minutes of the boil, (They are added then usually to reduce boiling away essential oils and flavor components which are volitle.)

But with sugar, although folks typically add in the last 15 minutes of the boil, you can add it at anytime, there's nothing volitile to be driven off by extended boiling. A lot of time I add it right away, just so I don't forget.

For larger amounts of sugar, or when making big beers it's usually a good idea to spread the additions into the fermentation, it makes it easier on the yeast, to eat the simple sugars after the complex ones from barley have been consumed, rather than trying to eat it all at once.

In that case I do multiple feedings, waiting til the first krausen falls, then I ad some of the sugar addition then, (usually another krausen will form) then adding subsequent additions as each krausen falls.
When doing multiple or incremental feedings, do you stir/mix the sugar in as you add it or do you just pour it in? I'm thinking of doing this with some candi sugar syrup but wasn't sure how to add. I would hate to oxidize it. Thanks!


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