--Dom--
Active Member
I'm brewing a Belgian Strong Golden ale right now and was wondering when I need to add my sugars into the boil. Insights?
I would wait until after you add the majority of your hops as the higher gravity will affect the utilization of the hops. Sugar doesn't really need to be boiled longer than it takes to dissolve. I have added honey to a cider during high krausen and it turned out great.
I do a refectory ale that calls for 4 pounds of candi sugar for a 10 gallon batch. It was always a major pita to get all that to dissolve nearing the end of the boil while softened blobs of it were trying to fuse to the bk bottom.
I switched to making candi syrup instead. Same flavors, much easier to use...
Cheers!
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