rwmingis
Well-Known Member
I had the chance to speak to the head brewer at Murray's on the weekend. During our brief chat, I said I was thinking of making a Belgian Dubbel and he mentioned that I should try adding cane sugar to the beer 1-2 days after primary fermentation begins. (maybe it was Candi sugar, can't remember) As he was in a bit of a rush, I didn't get a chance to get him to explain. How would this be different than adding it to the boil? Is it that the yeast would handle the low nutrient sugars better after they had multiplied and started fermenting, or would it be some kind of ester thing? I think he recommended that after I had mentioned the use of Candi Sugar if that helps...
Cheers,
Rob
Cheers,
Rob