I’m brewing a Belgian golden strong on Friday and using Turbinado sugar instead of candi. Thoughts about the best way to add it? Straight to the boil or dissolved first? Some other way? Thanks.
I have always added it directly to the boil without any issues. I stir as I add it.
You can add to the boil. Just turn off the heat until it dissolves so it doesn’t burn black on the bottom. This has happened to many people including myself and ends up being a dumper if you burn it. Don’t burn it.
Adding sugars only in the last 5 or 10 min of the boil, as many recipe sheets call for, is bunk. Add it pre-boil. Shut off the heat and stir while adding, as already stated. Adding it pre-boil or with 5 min left in the boil makes no difference whatsoever.
I may have just gotten lucky but I have added table sugar and candi syrup directly to the fermenter.
When I want sugar or honey to be part of the primary fermentation, I add it at flameout.
Any way works, really. I boil it in a little water and add it at high krausen, typically. YMMV, of course.
Straight to the boil is what I always do.
You can certainly do that. I have never found an advantage to it, but it doesnt hurt.
I have definitely gotten more attenuation when I have done this before but it’s been so long I need to do it again.
Last time I used sugar was for a tripel using WY3787. 20% cane sugar, OG 1.076. Sugar added at beginning of boil. 1 qt. SNS starter. Attenuated down to 1.004. That’s enough attenuation for me!
I don’t disagree. I actually found the attenuation was too high so stopped using it in fermenter.