[HoosierBrew]

How are you guys feeling about adding the syrup to the fermenter or at flameout?

Flameout for me on the dark syrups. I feel it preserves more of the flavors.

Have you done a comparison to adding it earlier?  I haven't found it to make any difference, but maybe I'm missing something.

This is a philosophical answer more than scientific, but I believe any syrup that is boiled during production (candy, maple, molasses, etc) can be added at any time during the boil. All volatile aromas should be long gone anyway.

I don't disagree, Jimmy. The production thing occurred to me. But if indeed my dubbels and quads were a little better from boiling the syrups none vs some, then I feel no harm done by adding at flameout. But I've brewed enough beer to know how hard it is to reproduce the exact same beer twice. Pretty much not gonna happen at home.

[erockrph]

I haven't brewed one yet but I'm curious. I think I read or heard that if too much simple sugar is added too early that the yeast will go after those and then get lazy (wrong term for something with no brain probably) and will stall leaving maltose behind. True or myth? If it's true, seems like adding toward the end of high krausen would be best.

I say myth

+1 - My last quad had about 25% simple sugar (added during the boil), and went from 1.090 down to 1.014 with no problem. I think if you pitch enough yeast, then there's not an excessive amount of growth to select for cells that prefer to metabolize simple sugars.

[klickitat jim]

Makes sense to me. I think sometimes people come up with a theory that seems to make sense on paper. But just doesn't happen in reality, or not to a noticeable degree. Actually I'm pretty good and misunderstanding things myself.

[Joe Sr.]

I haven't brewed one yet but I'm curious. I think I read or heard that if too much simple sugar is added too early that the yeast will go after those and then get lazy (wrong term for something with no brain probably) and will stall leaving maltose behind. True or myth? If it's true, seems like adding toward the end of high krausen would be best.

I say myth

+1 - My last quad had about 25% simple sugar (added during the boil), and went from 1.090 down to 1.014 with no problem. I think if you pitch enough yeast, then there's not an excessive amount of growth to select for cells that prefer to metabolize simple sugars.

I put everything in the kettle and have no issues with getting good attenuation.

A big pitch, good oxygenation and patience will do it.


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[reverseapachemaster]

It's truf if you don't pitch enough yeast. Too much available glucose will cause the yeast to give up on life, or at least fermentation.

[garc_mall]

I haven't brewed one yet but I'm curious. I think I read or heard that if too much simple sugar is added too early that the yeast will go after those and then get lazy (wrong term for something with no brain probably) and will stall leaving maltose behind. True or myth? If it's true, seems like adding toward the end of high krausen would be best.

I say myth

+1 - My last quad had about 25% simple sugar (added during the boil), and went from 1.090 down to 1.014 with no problem. I think if you pitch enough yeast, then there's not an excessive amount of growth to select for cells that prefer to metabolize simple sugars.

My feeling is that it is true, but only really if you use a starter that is all simple sugar, or something ridiculous like 50%+ simple sugar.

[Jimmy K]

Makes sense to me. I think sometimes people come up with a theory that seems to make sense on paper. But just doesn't happen in reality, or not to a noticeable degree. Actually I'm pretty good and misunderstanding things myself.

Well, during the dark ages (the 90's) folks probably weren't pitching sufficient amounts of healthy yeast. Adding simple sugars increased OG without adding extra nutrients (the probably weren't adding yeast nutrients either). This made a bad situation worse for already unhealthy yeast. So maybe the idea isn't completely baseless.
 
On top of that, yeast had to work with Ace of Base playing in the background. Constantly.

[klickitat jim]

Sounds like the voice of experience!

I take it that Mr Ace was a college band singer?

[Jimmy K]

Sounds like the voice of experience!

I take it that Mr Ace was a college band singer?

http://www.rollingstone.com/music/pictures/readers-poll-the-ten-worst-bands-of-the-nineties-20130509/9-ace-of-base-0006468

[HoosierBrew]

Wow, Nirvana ?  No damn way. However I heartily endorse the rest of the list, but would substitute the entire hair metal genre which extended into the early 90's as a whole in Nirvana's place and then I think it's about right. YMMV.


Also, gotta love a good Ace of Base reference 

[denny]

Well, it's because it's pragmatic.

Ooof!  Hoist by my own petard!

[denny]

I haven't brewed one yet but I'm curious. I think I read or heard that if too much simple sugar is added too early that the yeast will go after those and then get lazy (wrong term for something with no brain probably) and will stall leaving maltose behind. True or myth? If it's true, seems like adding toward the end of high krausen would be best.

I say myth

I can't say myth for sure, but I've made a lot of Belgian style beers with sugar added early in the boil and I've never had a problem.

[majorvices]

The beers I have always fed incrementally always got drier (maybe too dry) that the ones I haven't. Try it for yourself.

[denny]

The beers I have always fed incrementally always got drier (maybe too dry) that the ones I haven't. Try it for yourself.

I have.  I didn't find any difference.  Maybe I just can't tell.

[Joe Sr.]

The beers I have always fed incrementally always got drier (maybe too dry) that the ones I haven't. Try it for yourself.

I have.  I didn't find any difference.  Maybe I just can't tell.

Myself as well.  Plus, it's just one more thing to have to do/remember.

Once the beer hits the fermenter, I would prefer to just leave it alone.