Reserve Wort Addition

[JCD127]

So, I am making a Belgian Blonde Ale and after my initial boil, I siphoned off until the last half gallon was remaining in my kettle. I then put this in a sanitized gallon jug and into the fridge to separate. My plan is to boil this reserved wort with some local honey, clear Belgian candy sugar and fresh orange zest, cool it to 70° and pitch into the already fermenting wort after 4-5 days of activity. Anyone ever tried this or have an opinion? Looking for some feedback on my technique. Cheers [emoji482]

 

[FunkedOut]

Sounds like a great idea.
A day or two in that jug should be good to go.
5 days and I get fermentation every time.

Let us know how this turns out.

 

[Kent88]

I think I've seen some old lager recipes that call for some wort being reserved and re-introduced after krausen finishes to give yeast something to eat for a diactyl rest. I think a northern brewer pilsner kit calls for adding honey to the primary fermenter after a couple days. I actually tried adding honey to a lager that I then warmed up for a d-rest, but I don't think I got much honey flavor from it.

I'm debating about adjusting my (well, actually the recipe is from BCS) belgian dark strong ale recipe so that I'm siphoning onto some boiled water with dark candi sugar rather than adding it to the boil. Last two times I made it I got so much blowoff that I lost a bunch of volume, even with siphoning onto some boiled, cooled wort after primary was finished (I could have done a better job measuring).

 

[JCD127]

I think I've seen some old lager recipes that call for some wort being reserved and re-introduced after krausen finishes to give yeast something to eat for a diactyl rest. I think a northern brewer pilsner kit calls for adding honey to the primary fermenter after a couple days. I actually tried adding honey to a lager that I then warmed up for a d-rest, but I don't think I got much honey flavor from it.

I'm debating about adjusting my (well, actually the recipe is from BCS) belgian dark strong ale recipe so that I'm siphoning onto some boiled water with dark candi sugar rather than adding it to the boil. Last two times I made it I got so much blowoff that I lost a bunch of volume, even with siphoning onto some boiled, cooled wort after primary was finished (I could have done a better job measuring).

With this, Im right at 6 gallons in fermenter. Got some blowoff but it calmed down after two days so I didnt lose much volume at all; very negligible.
Looking forward to trying this with the honey and additional fresh orange peel addition. Using WLP410 Belgian Wit II for the first time so we’ll see how long it takes to finish out. Been 7 days so far. Added extra wort on day 4.

 

[FunkedOut]

This looks really good. I'm not a fan of anything in beer that isn't malt hops and water, but I want to try this.

Curious, why honey and why clear belgian candi sugar?
Why not table sugar in the wort?

 

[Leezer]

This sounds like something I’d like to try as well. Curious as to how long you boiled the reserved wort?

 

[Mothman]

I've never heard of doing this. Can you explain the reason for it? What is late wort addition doing for the final product?

 

[FunkedOut]

The way I see it, the low gravity beer is a large starter for the sweet stuff the gets added late.
The process moderates the growth phase, hopefully reducing stress on the yeast.

I’ve made an 11% beligian with sugar before.
It called for a huge starter.
It took a long time to smooth out.
I wonder if this would start out any smoother.

 

[Mothman]

The reserved wort is being used as a starter? But op says he's putting in the fridge as soon as it's collected.

And op is later reboiling it and adding it to an already fermenting primary?

 

[FunkedOut]

I meant the beer he brewed, minus the late addition is the “starter.”
Once the yeast have multiplied some, then the simple sugars are added.

 

[Mothman]

Ooooh, ok I see. Thanks.

 

[JCD127]

This looks really good. I'm not a fan of anything in beer that isn't malt hops and water, but I want to try this.

Curious, why honey and why clear belgian candi sugar?
Why not table sugar in the wort?

Hopefully the honey flavor will remain more than if I put it in at flame out. I had some candi sugar left over from another Belgian I did so, I used it as a late addition.