corn sugar in double IPA

You will increase hop utilization by adding it toward the end of the boil. It just needs time to dissolve. I'd throw it in at 10 minutes.

It's a bigger deal with partial boils than with full boils.

 

Just add it to the boil. It does nothing for the mash, since there's nothing in sugar that needs to be converted. As to when in the boil, it doesn't really matter much. Just don't dump it all in at once and let it sit and caramelize at the bottom of the kettle. In other words, do stir it in. :-) And skip the corn sugar. That's added unnecessary expense. Cane sugar works fine for adding to a boil.

 

I have been looking for more information on this topic as well. How much sugar should you use when extract brewing? Replace 10% of the DME with sugar?

 

I've added it to the primary at high krauasen like I do with Belgian beers, dissolve your sugar ib water boil it to sanitise, let cool and dump it into the primary

 

Why even worry about the extra step of boil the corn sugar separate at high krauasen? I would just add it as a late malt addition anywhere in the area of 20-5 minutes left in the boil.

 

I throw it in with 30 minutes left. I read somewhere that the amount of dissolved sugar in the wort affects the isomerization of hop acids, and I have my hop additions zeroed in... so I'm keeping the timing consistent with what I have always done.

 

I would guess the thought is that by adding the simple sugars early you can create "lazy" yeast. They will eat the simple sugars and not as much of the complex sugars.

With that said I have done both methods. I usually add the table sugar / candi sugar in the fermenter if the beer is really high ABV (10%+). Does this help? IDK, but it makes me feel better

 

Yes, adding the sugar after fermentation has started to give the yeast a chance to eat up some of the more complex sugars...and like what you said does it help, but it makes you feel better...my thoughts exactly....

Also the first time I did this with an Imperial IPA (done it both ways now) I thought I had more sugar on hand on brew day than I actually did so I just went through with the brewing and added it later like in the method described.

Another thought on this is that adding it late also give the yeast the edge when it comes to pitching rates since the starting gravity will be (at least for my recipe) 8 points lower, the yeast will go through a growth phase before fermentation begins, thus will have more cells to take on the sugar you're going to add....how much this matters I dont know, but its just a thought...