Thoughts on adding sugar to Belgian Golden during ferme....

Mon Jan 27, 2014 9:40 am

Recipe called for 16 ounces of sugar. I only had 3.6 ounces in house - dammit!

Can I add the remainder to the Fermentor?

If yes, assume I need to liquefy, sanitize, cool, then add.

When to add?

Thanks!
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Re: Thoughts on adding sugar to Belgian Golden during ferme.

Mon Jan 27, 2014 9:43 am

YES! I prefer to add it during ferment, so the initial gravity is not as high. Add it as fermentation begins to slow.
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Re: Thoughts on adding sugar to Belgian Golden during ferme.

Mon Jan 27, 2014 10:02 am

They guys on Brew Strong have suggested this so the yeast don't get pooped out eating all the simple sugars before fermenting the maltose. Similar to eating your dessert first and not having room for dinner afterwards.
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Re: Thoughts on adding sugar to Belgian Golden during ferme.

Mon Jan 27, 2014 12:51 pm

I also will usually add it at high krausen... Sometimes multiple times. Like 2-3days into fermentation... add some.... couple days later... add some more. Helps reduce stress on the yeast when you pitch to have those sugars added later.
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Re: Thoughts on adding sugar to Belgian Golden during ferme.

Mon Jan 27, 2014 1:22 pm

thanks all. Should I pitch a simple sugar liquid or just granular? Seems liquid would be better. What do you all do?

Thanks!
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Re: Thoughts on adding sugar to Belgian Golden during ferme.

Mon Jan 27, 2014 1:35 pm

I'll usually boil it for 10-15 mins on the stove to sanitize it. Sometimes I'll actually go through the process of turning it into invert sugar... but meh. Never really noticed a difference.
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