Atvar
Well-Known Member
Made a belgian dubbel today, and made 1lb of amber candi syrup from the guide on these forums. I just dumped it straight into the fermenter at 240F, and when I stirred it to aerate, I noticed most of it had settled to the bottom. The O.G. was also off by exactly what the candi syrup should have added. Afterward, I decanted off about half of my 2qt starter and tossed in the Wyeast 1214.
Will the yeast eat up those sugars all the same? Is there a better way of doing this?
This is my first time making candi syrup, or even using it. It's also the first time I bothered making a starter, so I was doing a lot of winging it.
Will the yeast eat up those sugars all the same? Is there a better way of doing this?
This is my first time making candi syrup, or even using it. It's also the first time I bothered making a starter, so I was doing a lot of winging it.