[denny]

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

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. 

Well, when you explain it like that it makes perfect sense!

[jeffy]

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?

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......

[denny]

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.

[jaybeerman]

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

[jeffy]

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.

[ccfoo242]

I add mine at the beginning of the boil.  The yeast isn't stressed and neither am I...

 

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.

[denny]

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.

[jmcamerlengo]

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.