TriggerHappy
Well-Known Member
So I am brewing a Quad tomorrow and besides the Belgian candi sugar I will be adding some white sugar after the ferment has slowed. I forget which author described it as making the yeast eat its dinner before it gets dessert. So once the ferment starts to slow in a couple days I will add 1 lb of sugar (5% of my fermentables) to the ferment. Any suggestions on how much water to disolve it in? I have done this before in a Trippel but don't have anything written down on what I did.