Recipe I’m following says to add 1.25lbs of this stuff 2/3 of the way through primary fermentation into the fermenter. What is the best way to add this to primary? Should I just dump it in, should I dissolve it in some water? Any tips and/or advise is appreciated. Thanks.
ohh there’s an ingredient I haven’t thought about it a while. I would totally dissolve it in some water first.
First time using it for me also. Appreciate the input.
To be safe, boil the water first to reduce the introduction of contaminants.
So boil the water before adding the sugar, will do! Any idea of how much water I should boil? 1 Cup/lb?
yeah, you don’t need much since you’re just trying to make it flowable and not blow up your CO2. In fact, you could probably just bring the water to a boil, turn off the heat, stir in the sugar and add to the fermenter.
That seems simple enough, I’ll do that. I’ll just make sure it isn’t too hot before I add it to the fermenter. Thanks
as little as you need to get it to dissolve
I asked Claude (an AI bot) and got this answer:
Light brown sugar has a solubility of approximately 2 parts sugar to 1 part water by weight at warm temperatures. This means that for every 2 grams of sugar, you need about 1 gram of water to fully dissolve it.
Since we have 1.25 pounds of light brown sugar: 1.25 pounds of sugar ÷ 2 = 0.625 pounds of water needed
Converting to more practical kitchen measurements: 0.625 pounds = 10 ounces (by weight) = approximately 1.25 cups of water
Therefore, you would need a minimum of about 1.25 cups (10 fluid ounces) of warm water to completely dissolve 1.25 pounds of light brown sugar. Using warmer water will help the sugar dissolve more quickly and easily.
To my simple human brain, that seems about right. And with such a small amount of water, it could be fairly warm and have no impact on the beer itself, methinks.
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Cheers to AI. Lol. I’ll go with 1.25 cups. Appreciate it! Thank you.
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Except you don’t really need to totally dissolve it.