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- Jul 16, 2020
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I'm baffled as to why add this near the end of fermentation. Seeing it is not as fermentable as other sugars I would expect it to bump the body and mouthfeel (possibly) but wouldn't it kick the fermentation off again? Recipe does not specify. I'm also baffled as to how to mix it in. I can't stir in a carboy and would not want to whip up the trub again by shaking.
This is from a recipe on BYO and it calls for 1 pound candi syrup D-90 in a Belgian Dubbel recipe.
Any advice would be helpful.
This is from a recipe on BYO and it calls for 1 pound candi syrup D-90 in a Belgian Dubbel recipe.
Any advice would be helpful.