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

[Kbar]

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!

[spiderwrangler]

YES! I prefer to add it during ferment, so the initial gravity is not as high. Add it as fermentation begins to slow.

[TheDarkSide]

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.

[mors]

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.

[Kbar]

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

Thanks!

[mors]

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.