How to add sugar into fermenter? DFH 120 clone

[Brewin_CRAZY]

Ok guys, i have been cruzing through the forums and just got tired of reading so many forums on the addition of sugar and if its good or if its bad. I am cloning Dogfish Heads 120 min IPA and it calls for the addition of Dextrose over the course of 14 days. I know how long to wait and all that, trust me I have read like 20 forums already on the topic.

The question comes up, how do you add the dextrose. Are you supposed to boil it in a little water, just throw it in and mix. The guy that originally made the clone:
Homebrew Chef: 120 Minute IPA Clone Recipe
Said he just got 12 oz out of the fermenter whisked in the sugar (everything sanitized of course) and put it back in. Does he boil it before putting it back in? Im a fair bit worried doing this would cause an infection and I have a bit of money invested in this clone. I am planning on letting it ferment for a few days then starting to add the sugar that way there will be a fair bit of alcohol and TONs of yeast in there to counter some of the competing microbes.

What do you think, just add the dextrose? Anyone have experience with this?

 

[Edcculus]

Never done it, but I see how you are leery of dumping in the sugar. Maybe you could make up a big batch of simple syrup with all of the sugar you will eventually add and can it. You could even can it in 14 separate containers if you were worried about opening the jar every day.

 

[Brewin_CRAZY]

yea, I have it in 14 separate ziplock bags. Its all ready to go, just need some help... I know a bunch of you have done this. Im excited to hear what everyone has to say.

 

[adfirmus]

After the initial fermentation you'd probably be okay just to whisk the dextrose in, since dextrose is too dry for most things to live in it.

I say just boil it in some water and create a syrup. A couple of extra minutes to boil some water would be worth the guarantee that the sugar doesn't contaminate your beer.

 

[Hodor_Baggins]

I wouldn't whisk it after fermentation has started. When I added sugar to my barleywine, I just boiled a little water, dissolved the sugar, brought back up to a boil, cooled (with the lid on) and then dumped. The yeast are still pretty active, so that will mix it in for you. The barleywine is still in the fermenter, so I don't know how it will come out, but that's the way I've heard it described the most.

 

[Brewin_CRAZY]

I wouldn't whisk it after fermentation has started. When I added sugar to my barleywine, I just boiled a little water, dissolved the sugar, brought back up to a boil, cooled (with the lid on) and then dumped. The yeast are still pretty active, so that will mix it in for you. The barleywine is still in the fermenter, so I don't know how it will come out, but that's the way I've heard it described the most.

Adding water to the wine never gave you any dilution or issues like that. I have 14 additions to do. So if I add a half cup of water each time thats half a gallon of water added to my beer. It should already be at 9% alcohol when I add so whisking it in (whisk is always kept in starsan) might be an ok option. Im just worried about adding so much water to the brew.

 

[jrkettle]

I add 2.5lb of sugar to my Tripel near the end of fermentation. I boil it in just enough water to dissolve the sugar which ends up being around a half to 3/4 of a gallon.

 

[stevea1210]

I would vote for dissolving the sugar in as little water as possible -- boiling for 5 minutes -- cooling -- adding to fermenter.

You don't want to risk something non sanitized in the brew.

 

[double_e5]

There's some good info in this thread: https://www.homebrewtalk.com/f13/1-200-20-120-minute-iipa-100549/

 

[Hodor_Baggins]

The reason I am anti-whisking is because the reproductive phase of the yeast is over, you don't want any more aeration of the wort. On a brew that big and expensive, I wouldn't want to risk oxygenation which could cause wet cardboard or sherry flavors. Just MHO.

 

[passedpawn]

I have done this to bump up an imperial IPA. It came out great. I made several additions in which I boiled 1/2 lb. dextrose in about a cup of water. Your issue with the total water addition is valid, and you should probably try with your beer instead. Just be careful not to boil too long or you will get some carmelization.

You definately don't want to do dextrose additions until the yeast is finished breaking down the maltose in your beer. So, just wait until your airlock is burping less than 1 burp every 10 seconds, or wait for your gravity to stabilize. After you add the sugar, the yeast will become active again for 12 or 24 hours. Then repeat.

You might consider tasting along the way and adding hops to your boil if they beer seems too sweet. I did that.

 

[Brewin_CRAZY]

The reason I am anti-whisking is because the reproductive phase of the yeast is over, you don't want any more aeration of the wort. On a brew that big and expensive, I wouldn't want to risk oxygenation which could cause wet cardboard or sherry flavors. Just MHO.

Ahhh, that makes sense. I will remember that toward the end of the brew. I will be adding sugar here for a couple days then pitching a 2L starter of WLP099. So when it gets down toward the end whisking will become a no go. Thats a really important thing that I wouldnt have thought of.

I think that I will probably do a test run to see how much water it will take to dissolve the dextrose that I need to add daily. I will try to keep it at a minimum. Im using insta-hot water (195 F) and I will hit it on the stove for a second then cool it as fast as possible. Ill let you know what happens.

 

[Brewin_CRAZY]

There's some good info in this thread: https://www.homebrewtalk.com/f13/1-200-20-120-minute-iipa-100549/

Time to make an edit on what I just wrote. I read that entire thread. First off, im now more excited for this brew than ever (its already down to 1.031 from 1.109). I think that im going to boil the first three dextrose additions get the alcohol a little higher then just pour in the dry dextrose. It seems that a lot of people have done this and had no problems. I will dissolve the dextrose in as little water as possible it should be fine.

 

[dr_finklestein]

I have always just added the sugar with no boiling or additions of water. With an OG of 1.100+ the alcohol level is high enough that you don't really have to worry.

 

[netjunk1e]

When you boil the sugar, make sure you do not start to caramelize the sugar at all, which would make it less fermentable.

 

[Brewin_CRAZY]

Thanks bobbert, im more worried about the addition of water, im know I wont caramelize the sugars in the dextrose but I wanted to see what others had done WRT adding sugar without boiling.
Basically it comes down to this, i have been boiliing the sugar for every addition up until tomorrow night. I will be adding my second batch of yeast (WLP099, 1.5L starter) tomorrow morning with another batch of dextrose, yes tomorrow gets two batches of dextrose!!! I will boil the sugar in the morning and just pour it in in the evening. That way im reducing the addition of water to my brew.