Candi syrup: add it to the fermenter?

Careful, brother. Don't ask for advice and get indignant.

Regardless, if you choose to add the syrup, add it at high krausen, just know that it isn't going to make your beer sweeter. If anything, it'll thin out your beer, and, depending on what kind of syrup that you use, give you some other flavor profiles.

 

The less sweet a wort tastes before fermentation (relative to other worts with same OG), the more sweet it will taste after fermentation (relative to other beers that started at the same OG).

I'll try harder to guess what you mean next time.

 

But you DID know that you might catch some flak for it, right.

 

Not for nuthin', but I've never heard this before.

Care to explain?

 

Yes, you can add candi syrup to your beer in the fermenter. That's all you want to know. Good luck.

 

If you're asking me, I'm in Pittsburgh.

 

For two worts with a given gravity, the more fermentable wort will taste sweeter, because simpler sugars taste sweeter than more complex sugars. That sweeter wort will attenuate more completely, and will have less unfermented sugars (maltotriose) and other unfermentable dextrins left at the end, so less residual sweetness.

 

If you're asking me, I'm not telling. We're not that close yet.

 

Sounds like a good explanation, and I've never tested it myself, but do you have any peer-reviewed articles or the like on it?

 

Just logic and experience.

 

Good enough.