Carter1932
#burp
I made 10 gallons of Dubbel a couple of weeks ago. I wasn't real sure when would be the best time to add 1/2 lb of cane sugar and 3/4 lb of dark belgium candi syrup to the wort per 5 gallons batch. After some searching on this site I went with a recommendation of adding just as the krausen begins to subside. The logic behind the decision was to allow the yeast to work on maltose before adding more complex sugars to the mix.
Its been a week since I added the sugars; initially the krausen increased for about 36 hours, then it died back to a small bubbles on surface. Currently there is little surface activity however the airlock continues to release CO2 regularly.
In the last couple of days I checked the specific gravity on each of the 5 gallon carboys, one is at 1.028, and the other is at 1.030 @ 70 deg. Unfortunately I did not take a gravity reading before I pitched the sugar.
My question is, should I repitch my yeast (Belgium Ardennes 3522), wait longer and then repitch, or not repitch at and all be patient.
I am interested in any advise you may have on using candi syrup and how yeast reacts to it. Is it normal for it to be slow fermenting. Will final SG be higher than what I'm expecting, ie 1.010 or less.
Thanks!
Its been a week since I added the sugars; initially the krausen increased for about 36 hours, then it died back to a small bubbles on surface. Currently there is little surface activity however the airlock continues to release CO2 regularly.
In the last couple of days I checked the specific gravity on each of the 5 gallon carboys, one is at 1.028, and the other is at 1.030 @ 70 deg. Unfortunately I did not take a gravity reading before I pitched the sugar.
My question is, should I repitch my yeast (Belgium Ardennes 3522), wait longer and then repitch, or not repitch at and all be patient.
I am interested in any advise you may have on using candi syrup and how yeast reacts to it. Is it normal for it to be slow fermenting. Will final SG be higher than what I'm expecting, ie 1.010 or less.
Thanks!