Troubs
Well-Known Member
So I brewed this kit from Northern Brewer yesterday and I have three questions regarding the the addition of the Dark Candi Syrup at high kraeusen:
1.) When is high kraeusen? I can't really look at the beer because its in a bucket. 18 hours after pitching and its already fermenting like a mad man.
2.) When I do add it, what should my procedure be? Should I just warm it up (like LME) and dump it in or should I mix it with some water and boil it for a few, cool it and then dump it in?
3.) What is the purpose of doing this at high kraeusen as opposed to the end of my boil?
Thanks for the help
1.) When is high kraeusen? I can't really look at the beer because its in a bucket. 18 hours after pitching and its already fermenting like a mad man.
2.) When I do add it, what should my procedure be? Should I just warm it up (like LME) and dump it in or should I mix it with some water and boil it for a few, cool it and then dump it in?
3.) What is the purpose of doing this at high kraeusen as opposed to the end of my boil?
Thanks for the help