When does sugar go in???

Discussion in 'Homebrewing' started by redgorillabreath, Jul 26, 2015.

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  1. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    im just finishing sparging, and will begin the boil for She Devil tripel. The recipe calls for 2 pounds of sugar. I was thinking the sugar goes in at the front end, but the beersmith recipe shows it after the hops, but I'm not positive that means the sequence.

    Anyone know the right place to add it?

    Thanks/Cheers!
     
  2. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    You can add it anytime you want.

    If you add it during the boil, it would be best to kill the flame and stir it well to dissolve it. Otherwise, the sugar can scorch the bottom of your kettle and it can be a PITA to remove.

    I add it before the boil starts. The runnings from the mash is hot enough to dissolve it quickly with a minute of stirring. Doing this will reduce your IBU by a trivial amount. Beyond that, there are no disadvantages.
     
  3. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    If you want the best results, then save it until the primary fermentation is almost complete. Feed your yeast dessert after they're through the main meal. Sugar contains no real nutritional value and can stunt or stall fermentation if added all up front, at least in theory.
     
  4. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    This is questionable advice based on a half baked hypothesis masquerading as a theory.

    I brew with more than 10% sugar often. It happens every time I make a big Belgian. An adequate pitch from a starter into a high sugar wort plus nutrient makes good beer without issues. Stalling or inadequate attenuation hasn't been a problem. In fairness, it should be noted that adding sugar 7-10 days after pitching also works just fine.

    2lbs of sugar isn't a lot for a big Belgian beer. If you intend to use more than 25% sugar, then consider using more nutrient and adding part of the sugar towards the end of the initial fermentation.

    This beer needs a proper yeast starter regardless of how you add the sugar.
     
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  5. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    My personal practice is to add the sugar at the end of boil.

    Cheeers!
     
    PapaGoose03 likes this.
  6. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    I've not used sugar before, but I thing that Jack has the right idea. Keeping it out of the wort until late in the boil allows the wort's density to stay lower, thus a little bit better isomerization of the hops, especially if you are not able to do a full boil.
     
  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Adding 2# of sugar at the end of the boil vs the beginning of a boil in a full boil makes about 4 more IBU in a 50 ibu beer. Do you think you could tell the difference in a blind tasting?
     
  8. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Don't know, never tried it. But taste is not the issue here. If it means 4 points off the 'ibu' scale, then is like 12.5% thinner, and that could have some benefit during the boil.
     
  9. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    There were actually a couple of replies when I had to make a call. I added at the end of the boil.

    My closest "experience" up to this point is with bacteria getting into canned food. In that case, the bigger the inoculation the more bugs you end up with, all things being equal. So I figure the ticket is to provide the most favorable conditions for the yeast to grow, pitch plenty of yeast, and things ought to roll downhill from there.

    So far no stuck fermentations, etc., so I'll cross that bridge when I get to it.

    Now to figure out what IBU's are all about.

    Gracias, amigos!
     
  10. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    What about a gracias por una amiga por favor?
     
  11. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    Meaning the She Devil?
     
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