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Ingredients / Re: When should I add this Candi Syrup?
« on: September 14, 2011, 12:22:00 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......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?
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?