Adding Panela (Piloncillo) to Saison?

[RiffMagnum]

My saison has been fermenting a week now using the dreaded 3724. The recipe i got from my LHBS called for Piloncillo, but since it was unavailable he subbed clear Belgium Candi sugar instead. Just wondering if i could add some now that active fermentation has slowed? Will it wake up the yeast? Do i need to boil it? Now that i've read what it actually is, it sounds yummy and i think it would add a little extra sumpin sumpin to the brew.

 

[BargainFittings]

You need to boil the sugar with just enough water to get it dissolved, cool and add it in.

This yeast can seem to stall for more than a week or two but if you keep the temps up around 80-90 it will eventually finish out.

The sugar might seem to wake them up but they will go back to puttering along after it eats the sugar.

 

[VinceF]

I just added sugar to a saison, it picked back up pretty quick. I boiled it just long enough to fully dissolve, not long enough to start caramelizing. I added it after one week in primary.

 

[RiffMagnum]

You need to boil the sugar with just enough water to get it dissolved, cool and add it in.

This yeast can seem to stall for more than a week or two but if you keep the temps up around 80-90 it will eventually finish out.

The sugar might seem to wake them up but they will go back to puttering along after it eats the sugar.

Yeah, i've got it in my garage now and it picked back up a bit for a day or two, then stalled again. Might just go to Central market and get me some over the weekend, but probably won't put as much in as the recipe called for. I just want it for a bit of flavor kick, but in reality most of the taste will get fermented out i suppose? Just don't wanna add too much and get some funky dried out beer.

 

[RiffMagnum]

I just added sugar to a saison, it picked back up pretty quick. I boiled it just long enough to fully dissolve, not long enough to start caramelizing. I added it after one week in primary.

How much did you add? Was this something that the recipe called for, or just an off the cuff addition you did on your own?

 

[VinceF]

I added a pound. If you already used the candi sugar, it might be too much. You could always brew it up again with the piloncillo and compare. It was 10% of my fermentables.

 

[RiffMagnum]

I added a pound. If you already used the candi sugar, it might be too much. You could always brew it up again with the piloncillo and compare. It was 10% of my fermentables.

That's probably what i'll do. It was the "Saison Buffoon" recipe from the book Radical Brewing. My LHBS didn't have a few of the other ingredients so there was a lot of subbing going on anyways.