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I've read that some brewers add the simple sugar to big Belgians a few days after fermentation starts. Anyone here done that?
If you were going to do it, how would you get the sugar in the carboy? When you add sugar to the boil, it's part of the boil volume on brew day. If you added it later, you'd have to boil it in additional water, correct? That would add volume to your carboy?
How concentrated can you make sugar water? I.e., the least amount of water that would dissolve 2# sugar?
If you were going to do it, how would you get the sugar in the carboy? When you add sugar to the boil, it's part of the boil volume on brew day. If you added it later, you'd have to boil it in additional water, correct? That would add volume to your carboy?
How concentrated can you make sugar water? I.e., the least amount of water that would dissolve 2# sugar?