I brewed a Belgian golden strong ale, today, and got a 1.080 og. Not bad. Even better, I've got two pounds of candy sugar that I plan to add once fermentation is fully underway.
My question: how do you guys do a secondary candy sugar? I'm assuming boil and cool? I didn't know if it was so easily dissolved that it could just be pitched - somehow ignoring the sanitation step.
Thanks
My question: how do you guys do a secondary candy sugar? I'm assuming boil and cool? I didn't know if it was so easily dissolved that it could just be pitched - somehow ignoring the sanitation step.
Thanks