Homebrewers Association | AHA Forum

General Category => Ingredients => Topic started by: dannyjed on September 12, 2011, 10:31:47 PM

Title: When should I add this Candi Syrup?
Post by: dannyjed on September 12, 2011, 10:31:47 PM
I just got some D-180 and D-45 Candi Syrup and was planning on making a Belgian Ale and posssibly adding both.  I have never used this stuff and was wondering when it should be added to the boil.  I have used the hard sugar and just added it at the beginning of the boil, but on the web site I see it added at flame out.  I am assuming that adding it at flame out will retain much of the flavor and I would like that, but does it matter if I add it at 10 min., 5 min., or 0 min.?
Title: Re: When should I add this Candi Syrup?
Post by: jeffy on September 12, 2011, 11:03:06 PM
I add mine after the fermentation is at full kreusen, or after about three days in the primary.  Less stress on the yeast this way.
Title: Re: When should I add this Candi Syrup?
Post by: denny on September 13, 2011, 01:30:06 AM
I add mine at the beginning of the boil.  The yeast isn't stressed and neither am I...
Title: Re: When should I add this Candi Syrup?
Post by: andyi on September 13, 2011, 02:11:26 AM


I add candi syrup to the boil with 20min left.  I don't remember why I initially chose 20min  but I get the flavors I want so I have not changed the time.
Title: Re: When should I add this Candi Syrup?
Post by: jamminbrew on September 13, 2011, 02:24:10 AM
I also usually put mine in around 15-20 minutes left on the boil. But I have added it at flame out (when I forgot to add it in the boil  ;) ) and didn't really notice a difference.
Title: Re: When should I add this Candi Syrup?
Post by: majorvices on September 13, 2011, 03:24:55 AM
I add it around 60 minutes, and as late as 30.
Title: Re: When should I add this Candi Syrup?
Post by: tygo on September 13, 2011, 10:26:36 AM
I add it after the hot break has subsided but before the 60 minute hops, if there is one.  I scoop out a quart or so of hot wort into a separate pot, stir in the sugars to dissolve, and then add back in.  Helps cut down the risk of it scorching in the bottom of the kettle.
Title: Re: When should I add this Candi Syrup?
Post by: bluesman on September 13, 2011, 01:44:05 PM
I add all sugars during the last half of the boil. Usually the last 15 minutes.
Title: Re: When should I add this Candi Syrup?
Post by: jeffy on September 13, 2011, 02:24:29 PM
To answer the original question, it looks like, "whenever you want!"
Title: Re: When should I add this Candi Syrup?
Post by: dannyjed on September 13, 2011, 08:01:00 PM
Thanks,  I guess it really doesn't matter.
Title: Re: When should I add this Candi Syrup?
Post by: dbeechum on September 13, 2011, 08:04:23 PM
My rule of thumb is always - if I'm hoping to get aroma and flavor contributions, in late she goes - 10 minutes or so of boil time. If not, chunk it in early.
Title: Re: When should I add this Candi Syrup?
Post by: dannyjed on September 13, 2011, 08:11:47 PM
Yes Drew, I was wanting to have some flavor and aroma from the syrup.  10 min. it is.
Title: Re: When should I add this Candi Syrup?
Post by: denny on September 13, 2011, 09:13:56 PM
My rule of thumb is always - if I'm hoping to get aroma and flavor contributions, in late she goes - 10 minutes or so of boil time. If not, chunk it in early.

But I get aroma and flavor contributions from it when it's in for the whole boil.  What am I doing wrong?   ;D
Title: Re: When should I add this Candi Syrup?
Post by: jaybeerman on September 13, 2011, 09:34:38 PM
My rule of thumb is always - if I'm hoping to get aroma and flavor contributions, in late she goes - 10 minutes or so of boil time. If not, chunk it in early.

But I get aroma and flavor contributions from it when it's in for the whole boil.  What am I doing wrong?   ;D

I've tried 60, 40, 20, 0 and at high krausen.  I agree with denny, I think I get more flavor when I add it somewhere between 60 and 40.  My second favorite choice would be after high krausen, but it's a pain in the butt to add then.  Jeff, what's your secret?
Title: Re: When should I add this Candi Syrup?
Post by: dbeechum on September 13, 2011, 09:44:22 PM
But I get aroma and flavor contributions from it when it's in for the whole boil.  What am I doing wrong?   ;D

The air around your boil kettle is already super saturated with patchouli oil so there's no where to go for all the stuff in the kettle. It just stays in solution.  ;D
Title: Re: When should I add this Candi Syrup?
Post by: denny on September 13, 2011, 10:15:57 PM
But I get aroma and flavor contributions from it when it's in for the whole boil.  What am I doing wrong?   ;D

The air around your boil kettle is already super saturated with patchouli oil so there's no where to go for all the stuff in the kettle. It just stays in solution.  ;D

Well, when you explain it like that it makes perfect sense!
Title: Re: When should I add this Candi Syrup?
Post by: jeffy on September 14, 2011, 12:22:00 AM
My rule of thumb is always - if I'm hoping to get aroma and flavor contributions, in late she goes - 10 minutes or so of boil time. If not, chunk it in early.

But I get aroma and flavor contributions from it when it's in for the whole boil.  What am I doing wrong?   ;D

I've tried 60, 40, 20, 0 and at high krausen.  I agree with denny, I think I get more flavor when I add it somewhere between 60 and 40.  My second favorite choice would be after high krausen, but it's a pain in the butt to add then.  Jeff, what's your secret?
What secret?  After the wort is fermenting for a couple days, pour the sugar into the pail or carboy.  What is so difficult about that?  Not pragmatic enough I guess......
Title: Re: When should I add this Candi Syrup?
Post by: denny on September 14, 2011, 01:07:10 AM
What secret?  After the wort is fermenting for a couple days, pour the sugar into the pail or carboy.  What is so difficult about that?  Not pragmatic enough I guess......

Plenty pragmatic, as long as you remember to do it!  I add the sugars to the kettle so it's over and done with and I din't have to worry about it.
Title: Re: When should I add this Candi Syrup?
Post by: jaybeerman on September 14, 2011, 02:15:30 AM
What secret?  After the wort is fermenting for a couple days, pour the sugar into the pail or carboy.  What is so difficult about that?  Not pragmatic enough I guess......

I'm talking about adding syrup, which can be a goopy mess if you try to add a pouch straight into the carboy

You add syrup and/or sugar with no worries about mixing?  No boiling of them in water first?  Just curious

Title: Re: When should I add this Candi Syrup?
Post by: jeffy on September 14, 2011, 10:12:36 AM
What secret?  After the wort is fermenting for a couple days, pour the sugar into the pail or carboy.  What is so difficult about that?  Not pragmatic enough I guess......

I'm talking about adding syrup, which can be a goopy mess if you try to add a pouch straight into the carboy

You add syrup and/or sugar with no worries about mixing?  No boiling of them in water first?  Just curious
No, no worries, just pour it in.  I figure the pouch contains a food product.  The syrup I used recently wasn't so viscous that much at all stayed in the pouch.  You could mix it if you want, but I think the yeast will find it at high kreusen even if it sinks to the bottom.
Title: Re: When should I add this Candi Syrup?
Post by: ccfoo242 on April 02, 2012, 06:44:05 PM
I add mine at the beginning of the boil.  The yeast isn't stressed and neither am I...

 ;D ;D ;D

If I'm doing a 90 minute boil should I wait until 60? Or should I not worry. I'm making a Belgian blonde so would that effect color/make it darker?  I'm just using plain table sugar.
Title: Re: When should I add this Candi Syrup?
Post by: denny on April 02, 2012, 07:26:00 PM
I wouldn't worry too much about the difference between 60 and 90.  Adding it earlier will probably cause a very slight darkening.  Personally I wouldn't worry about it, but if you are, add it later.
Title: Re: When should I add this Candi Syrup?
Post by: jmcamerlengo on April 02, 2012, 07:53:11 PM
I wouldn't worry too much about the difference between 60 and 90.  Adding it earlier will probably cause a very slight darkening.  Personally I wouldn't worry about it, but if you are, add it later.

To me this is the only real difference. The longer you boil the more color/melanoidin/carmelization/Maillard reactions you're going to get out of the syrup.

If Im doing a Dark Strong, or darker beer where I want that added stuff I will toss it in the beginning of the boil. If Im doing something where I want it to be light in color, like a Golden Strong for example, I add it in the last 15 minutes or so of the boil.  I personally, like Denny havent noticed much yeast stress or anything like that....I should note that I never used light candi syrup, plain sugar works just as well in my experience. So usually for me its sugar going in around 15 minutes, darker syrups going in near the beginning of the boil.