Re: Big Belgian Help
Posted: Sun Aug 29, 2010 10:20 am
by Belgian Inspired
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?
Re: Big Belgian Help
Posted: Sun Aug 29, 2010 11:25 am
by brewinhard
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.
Re: Big Belgian Help
Posted: Mon Aug 30, 2010 4:43 pm
by Belgian Inspired
Can anyone help me out on the best way to add the candi sugar?