loctones
Well-Known Member
I'm brewing a high-gravity beer, and the recipe calls for 2 lbs. of sugar. I chose to use turbinado sugar. Last night I boiled the first pound in just enough water to form a syrup. By the time the syrup cooled down, it was pretty thick. Thick enough that I had to get some of it out of the pan using a (sanitized) spoon.
This morning when I checked the carboy, there was a dark brown layer on the bottom of the carboy. I know some of it is trub, but I wasn't able to swirl all of it into solution, which makes me pretty sure that a lot of it is the sugar.
First, if I give the carboy a swirl a few times a day, can I expect the yeast to chew through the dense layer of sugar on the bottom?
Secondly, what consistency should the sugar syrup be? I don't want to add too much liquid to the beer, but I also want it thin enough to be able to get into solution. What's the appropriate ratio of water to sugar?
This morning when I checked the carboy, there was a dark brown layer on the bottom of the carboy. I know some of it is trub, but I wasn't able to swirl all of it into solution, which makes me pretty sure that a lot of it is the sugar.
First, if I give the carboy a swirl a few times a day, can I expect the yeast to chew through the dense layer of sugar on the bottom?
Secondly, what consistency should the sugar syrup be? I don't want to add too much liquid to the beer, but I also want it thin enough to be able to get into solution. What's the appropriate ratio of water to sugar?