Germelli1
Well-Known Member
Ok I have searched my ass off on this one and and hoping someone with more experience can sort this out for me. I am planning a slightly crazy experimental brew. It will be under 1.060 including the sugar (1lb)...so I am also worried about the yeast going after the sugar and getting too lazy to eat up the grain extract.
When is the best time to add belgain candi sugar, and what do you get out of different timed additions (late boil vs. after fermentation)?
Do you get any aromatics that you would want to avoid scrubbing away by adding it after fermentation?
Thanks all!
When is the best time to add belgain candi sugar, and what do you get out of different timed additions (late boil vs. after fermentation)?
Do you get any aromatics that you would want to avoid scrubbing away by adding it after fermentation?
Thanks all!