Sudz
Well-Known Member
I just finished making my first Strong Dark Belgian and all went well except for how I calculated my OG.
The candi syrup goes in the boil at the end so I assume you don't add the points for fermentables in the grain bill for understanding the pre boil gravity? And I also assume when you do add them to understand the final gravity into the fermenter, you add them at 100% efficiency?
I've always hit my numbers within reason but not so this time. I'm trying to understand where I went wrong and I expect it has something to do with using the candi for the first time.
Any suggestions of words of wisdom?
The candi syrup goes in the boil at the end so I assume you don't add the points for fermentables in the grain bill for understanding the pre boil gravity? And I also assume when you do add them to understand the final gravity into the fermenter, you add them at 100% efficiency?
I've always hit my numbers within reason but not so this time. I'm trying to understand where I went wrong and I expect it has something to do with using the candi for the first time.
Any suggestions of words of wisdom?