Just planning on doing my first AG batch soon, a Tripel that has 2.5 lbs of regular cane sugar. I was going to add it when fermentation started to slow.
My question is, what's the best way to do this? I know it needs to be boiled in water, but are we talking about just enough water to dissolve it? 2.5 lbs is a lot of sugar, and I haven't done any brews yet where sugar is part of the recipe.
My question is, what's the best way to do this? I know it needs to be boiled in water, but are we talking about just enough water to dissolve it? 2.5 lbs is a lot of sugar, and I haven't done any brews yet where sugar is part of the recipe.