Re: Big Belgian Help

Sun Aug 29, 2010 10:20 am

I bumped up the additions brewinhard. I had 1/2# of blonde and I boiled that down and just pitched it. I may try a 1# addition since the last 2 bs are liguid candi sugar. Should I dilute it a with a little bit of sugar and boil it or should I just sanitize the scissors and outside of the pack and pour it directly in?
Belgian Inspired
 
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Re: Big Belgian Help

Sun Aug 29, 2010 11:25 am

Ummmmmm... good question about the liquid candi sugar. If the package is sterile, then you might be able to pour it right in, but I am not sure. If you treat it like LME, then I would probably heat it up a bit to sanitize before pitching it into your brew. Maybe someone with some insight to the liquid sugar additions will chime in as I have always just added the candi syrup to the boil.
"A bad man is a good man's job, while a good man is a bad man's teacher."
brewinhard
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Re: Big Belgian Help

Mon Aug 30, 2010 4:43 pm

Can anyone help me out on the best way to add the candi sugar?
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