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Adding sugar late

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TriggerHappy

Well-Known Member
Joined
Jul 3, 2012
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Location
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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.
 

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