As you must brew, so you must drink
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I did a AG Belgian Strong on Monday and I did not add the 1kg of CSR Sugar to the boil as I am going to try the much talked about method of adding to the secondary. So I am using Wyeast 1388, and do I just boil the sugar with a little wort or water and rack as usual, ie, when the krusen falls in (after about a week) then add the sugar solution or should I rack a bit early to ensure the yeast fires ups again? What are the theories behind doing it this way?