Paco
Well-Known Member
I'm planning on brewing a Belgian Golden Strong Ale with Wyeast 3787. The recipe call for 1 Kg of clear candy sugar and the batch size is ~20 liters. Last time a friend and I brewed this recipe, it gradually got cidery. We attribute this from the amount of candy sugar used even though it's not that much (~10-12%). Otherwise, we don't know what caused this off flavor. Wyeast 3787 description say that "This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples to ferment to dryness." I'd like to try that this time but I'm not sure at all how to do this. Is there a particular method for adding 1 Kg of candy sugar to the fermenting beer without compromising sanitation too much?
Thanks in advance for any help.
Thanks in advance for any help.