So had a great brew day, then remembered as I was running off to the fermenters that I didn’t add the sugar at the end of the boil. I figure I’ll just add it to the primary instead at high krausen tomorrow. But question: do I make a syrup with some water, boil, cool, then add; or just dump a lb of sugar in and hope for the best? Experiences?
This is 1 lb table sugar / 5 gal 1.080 OG BTW.
thanks!
I poured some granulated sugar into a carboy of Belgian Triple after it had finished the bulk of fermentation. It won a gold medal at a mid sized competition.
Just pour it in, it will be fine. Be sure to anticipate it may end up drier that you expected.
True.
Thank guys! Its a DIPA so drying it out is the plan.
Would adding at high krausen cause a foam eruption?
Not in my experience.
If I sprinkle, if anything the crystals will knock down the foam.
I’ve added sugar (crystals) to secondary as krausen subsided on a tripel. Good results. As said, will definitely dry the beer some - a good thing on a tripel IMO.
IME it dries the beer out a good 5 gravity points or more every time I have done it. Otehrs have stated it doesn’t have any effect. So YMMV.
I added 1/4 lb of granulated sugar during active fermentation this week and got an overflow. Normally I wait until the fermentation subsides more to avoid this issue.
Yeah, I stopped doing it on saison because (mashing low enough) I normally get close to or at 1.002 anyway. But beers like tripel dry out great for me doing this.
Well we got a little foamy over the top of the bucket. Nothing a StarSan spray down.
Just from the stoichiometry, dFG = -0.4*dOG. If the FG doesn’t drop after adding (a significant amount of) sugar, then the sugar didn’t ferment out.
Anyway, I’ve poured in dry sugar without issue, but I prefer to make a syrup. I’m probably over-thinking it, but I doubt being in direct contact with crystalline sugar is a happy environment for a yeast cell.
Well, that’s why they get paid the big bucks.
I have always just put the sugar in during the boil.
If you add the sugar during fermentation, do you need to stir the beer or just toss it in with a wide spread?
The sugar will dissolve over a few days depending on whether the ferment is stirring the beer for you.