Author Topic: Candi sugar  (Read 3018 times)

Offline yso191

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Candi sugar
« on: June 07, 2013, 12:26:35 PM »
My next brew is an attempt to clone a Belgian dark strong, Goudin's Carolus.  I am wondering about the best time to add the candi sugar.  In the boil or after the fermentation starts to slow?
Steve

Offline kmccaf

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Re: Candi sugar
« Reply #1 on: June 07, 2013, 12:59:03 PM »
Many ways to add it. If you are worried about hop utilization being affected than the two ways you have suggested will both work. Otherwise, I almost always add candi syrup at the beginning of the boil, therefore I don't forget it. I don't think I've ever read a consensus on the best way to do it, though.
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Offline HoosierBrew

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Re: Candi sugar
« Reply #2 on: June 07, 2013, 01:06:07 PM »
My next brew is an attempt to clone a Belgian dark strong, Goudin's Carolus.  I am wondering about the best time to add the candi sugar.  In the boil or after the fermentation starts to slow?
I like to add it to the fermenter as fermentation starts to slow.  Especially in the case of BDSA where you're probably adding a syrup like D2 or similar, I feel it keeps more of the flavor profile of the syrup intact.
Jon H.

Offline duboman

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Re: Candi sugar
« Reply #3 on: June 07, 2013, 02:55:16 PM »
How much sugar? If it's over a pound I like to add after fermentation slows as well as there is less chance for the  yeast to not fully attenuate. Usually for a pound or less I just add it in the boil around the half way point.
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Offline yso191

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Re: Candi sugar
« Reply #4 on: June 07, 2013, 03:15:12 PM »
How much sugar? If it's over a pound I like to add after fermentation slows as well as there is less chance for the  yeast to not fully attenuate. Usually for a pound or less I just add it in the boil around the half way point.

Good responses, thank you.  Yeah it will be 1.5 lbs.,  so sounds like the best option is to add it when fermentation slows.  Thanks!
Steve

Offline nateo

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Re: Candi sugar
« Reply #5 on: June 07, 2013, 04:33:50 PM »
I like to add once fermentation is well under way. Incremental feedings keep the osmotic pressure down, and in my experience increase attenuation. For a <1.090 OG or so beer, it doesn't really matter (boil/post-boil addition), but once I get into the triple-digits I always add the sugar later.
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Offline HoosierBrew

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Re: Candi sugar
« Reply #6 on: June 07, 2013, 05:01:03 PM »
I like to add once fermentation is well under way. Incremental feedings keep the osmotic pressure down, and in my experience increase attenuation. For a <1.090 OG or so beer, it doesn't really matter (boil/post-boil addition), but once I get into the triple-digits I always add the sugar later.
+1.  I often split in half on big Belgians, half @ peak fermentation, the other half as it tapers down.  I just like post boil for dark syrups in the vein of D2 to preserve the killer flavor. 
Jon H.

Offline 1vertical

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Re: Candi sugar
« Reply #7 on: July 10, 2013, 08:37:08 AM »
I have a question in this catagory.  That is, the method used to add these doses of sugar.
I ferment in Plastic Buckets.  How do you add the sugar? I am going to do some additions
of Invert Sugar Syrup.  Since this is already food grade, I was thinking I could maintain
sanitary presence by just pouring in the liquid syrup and perhaps giving it a gentle stir
with my huge sanitized ss spoon. (I spritz pour spouts and equipment with everclear to
help keep sanitized as I proceed)
Seems like perhaps the sugars in any form would settle out to the bottom of the
fermenter and not be readily available for yeast consumption.
I have done step additons of Nutrients in some Sake ferments with great success!
Maybe I should include a little more nutrient for the yeast along with these sugar additions?

Thoughts? Care to elaborate on your  methods please?
« Last Edit: July 10, 2013, 08:39:23 AM by 1vertical »
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Offline bluesman

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Re: Candi sugar
« Reply #8 on: July 10, 2013, 09:38:40 AM »
I like to add once fermentation is well under way. Incremental feedings keep the osmotic pressure down, and in my experience increase attenuation. For a <1.090 OG or so beer, it doesn't really matter (boil/post-boil addition), but once I get into the triple-digits I always add the sugar later.

+1

I've had good success with adding it during the last 5-10 min of the boil.
Ron Price

Offline hokerer

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Re: Candi sugar
« Reply #9 on: July 10, 2013, 10:50:44 AM »
I've had good success with adding it during the last 5-10 min of the boil.

Same procedure works great for me
Joe

Offline 1vertical

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Re: Candi sugar
« Reply #10 on: July 10, 2013, 11:38:19 AM »
I did not really want to add it to the boil, but rather let the yeast get
to high Krausen (no need for a giant starter)on a lower gravity
then supplement the sugar, once maybe twice as the fermentation progresses.

I guess recalling some fermentations I watched in a carboy, the turbulence
was enough to keep all the ingredients in flux.  I think I am just going to
carefully maintain sanitation, and add the syrup to the bucket.  The contents
of the food grade syrup was probably packaged Hot and must be sanitary else
you would have moldy syrup upon opening of the commerical packaging.
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Offline Joe Sr.

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Re: Candi sugar
« Reply #11 on: July 10, 2013, 12:00:15 PM »
I add all my sugar additions at the end of the boil, unless I forget.

When I forget, which happens, I just add the sugar straight into the carboy.  Usually this is table sugar, not syrup.  Once the fermentation is going, I think the yeast will find the sugars so I'm not too worried about whether or not they settle to the bottom.  I don't think I'd do a whole 1.5lbs at once though.  I'd stage that over a couple additions.

I don't see any impact in attenuation in adding everything in the kettle.  I don't have a comparison, but my attenuation tends to be very good and I would not want it to go further.

As far as sanitation, the brix of sugar/syrup/honey should be high enough that nothing's going to grow on there.  I wouldn't worry about it, and I don't.
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Re: Candi sugar
« Reply #12 on: July 10, 2013, 12:49:37 PM »
I did not really want to add it to the boil, but rather let the yeast get
to high Krausen (no need for a giant starter)on a lower gravity
then supplement the sugar, once maybe twice as the fermentation progresses.

I guess recalling some fermentations I watched in a carboy, the turbulence
was enough to keep all the ingredients in flux.  I think I am just going to
carefully maintain sanitation, and add the syrup to the bucket.  The contents
of the food grade syrup was probably packaged Hot and must be sanitary else
you would have moldy syrup upon opening of the commerical packaging.

this is what I have been doing lately to good effect. the yeast get a solid go at it in a nice 1.038 wort and then I hit it with a lb of oney 3 days in.
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Jonathan I Fuller

Offline 1vertical

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Re: Candi sugar
« Reply #13 on: July 10, 2013, 09:40:32 PM »
Thanks that is good to hear as it reinforces my plan.  I appreciate that Joe and Jonathan...
saweet!
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