Hello, Collective!
I'm making a Scottish Export Ale 80/- and the recipe calls for Lyle's Golden Syrup, which I've been able to obtain.
The question is: at what point during the making the wort do I put in the syrup? Do I put it in
Any help with this would be greatly appreciated it!
I'm making a Scottish Export Ale 80/- and the recipe calls for Lyle's Golden Syrup, which I've been able to obtain.
The question is: at what point during the making the wort do I put in the syrup? Do I put it in
- Before the boil?
- Immediately upon boiling?
- Some other time during the boil?
- At the end of the boil/flameout?
- Into the fermenter after racking from the kettle?
Any help with this would be greatly appreciated it!