Azurecybe
Well-Known Member
Did a search and coudn't find the answer to this simple question.
I have a Belgian Golden strong fermenting in primary right now. The recipe I devised includes the addition during primary of 2 lb of sucrose, which is about 15% of the extract and according to style.
My question is:
Do I add the sugar dry to the carboy or boil a simple syrup and add it as a liquid?
I know that plain white sugar (sucrose) is hygroscopic and shouldn't necessarily be contaminated. Hell, they used to use it to pack wounds under bandages.
I couldn't find the answer in my reading materials and am looking for your 2 cents. Thanks in advance!
I have a Belgian Golden strong fermenting in primary right now. The recipe I devised includes the addition during primary of 2 lb of sucrose, which is about 15% of the extract and according to style.
My question is:
Do I add the sugar dry to the carboy or boil a simple syrup and add it as a liquid?
I know that plain white sugar (sucrose) is hygroscopic and shouldn't necessarily be contaminated. Hell, they used to use it to pack wounds under bandages.
I couldn't find the answer in my reading materials and am looking for your 2 cents. Thanks in advance!