77 replies to this topic

[Bklmt2000]

Having little experience with candi sugar I have only put it in the boil. I have a hard time seeing it dissolve very well added to the fermenter, there about peanut size chunks.

 Agreed, it could be tough to ensure it dissolves in the primary if added dry.

 

You could add the candi sugar to 2 cups of boiling water, dissolve the sugar and boil for ~10 minutes (basically making a syrup), then take off the heat, cover and cool to room temp, then dump into the 1°.

 

Just a thought.

[BlKtRe]

I wouldn't use the amber candy at all. I totally agree with using pure cane sugar as a simple syrup as Bklmt instructed. I also would wait and see how your gravity is going with using 3711 only. I stopped primary sugaring entirely with that strain because as I mentioned earlier in the thread 3711 is a beast and can dry out the beer properly on its own with a lower mash temp (which you should be mashing low anyways for the style). 

 

As far as the Farmhouse strain, JMcG has around 20-25 strains on slants so when I need it all I do is ask and he provides me with 50ml and I'm ready to go for 10g inside a week of steps. 

Edited by BlKtRe, 10 July 2014 - 07:03 AM.

[matt6150]

Yeah that could work. And what is this round symbol after the letter 1 you have been using mean. It looks like your saying 1 degree.

[matt6150]

Dangit blktre what am I supposed to do with this darn candi sugar?! I hate crap laying around, I'm always looking for ways to use stuff up it seems.

[BlKtRe]

Dangit blktre what am I supposed to do with this darn candi sugar?! I hate crap laying around, I'm always looking for ways to use stuff up it seems.

 

Use it. Its just a huge PIA to make a simple syrup with rocks. Its easier handled in the kettle but primary sugaring is so much more healthy for the yeast because its not being stressed with a higher starting gravities. And for Saisons and other drier styles of Belgians (even BW and IIPA) primary sugaring is the only way to go to reach your desired FG. Specially styles you want to drop below 1.008 like Saison. 

[Poptop]

I made a Christmas Saison last year with a pound of dark rock. I diluted it in about 10 oz of water brought to a simmer and pitched it. I only bottle a couple batches a year and mostly around the holidays. It turned out super. Not Saison customary but pretty darn flavorful.

[matt6150]

Use it. Its just a huge PIA to make a simple syrup with rocks. Its easier handled in the kettle but primary sugaring is so much more healthy for the yeast because its not being stressed with a higher starting gravities. And for Saisons and other drier styles of Belgians (even BW and IIPA) primary sugaring is the only way to go to reach your desired FG. Specially styles you want to drop below 1.008 like Saison.

Gotcha. So is this a style I need to pitch really big?

[MyaCullen]

And what is this round symbol after the letter 1 you have been using mean. It looks like your saying 1 degree.

bump

[Bklmt2000]

the round symbol after the 1 is how I've designated between phases of fermentation over the years: 1° = primary, 2° = secondary, etc.

[BlKtRe]

Gotcha. So is this a style I need to pitch really big?

If you sugar in the kettle yes otherwise a normal sized starter works great for primary sugaring. This works because as the lower gravity wort is fermenting your batch its making more healthy yeast so when you add your sugar to primary you never skip a beat or stress the yeast in any way. 

[SchwanzBrewer]

If you sugar in the kettle yes otherwise a normal sized starter works great for primary sugaring. This works because as the lower gravity wort is fermenting your batch its making more healthy yeast so when you add your sugar to primary you never skip a beat or stress the yeast in any way. 

 

Did this for the BGS. Dried it out nicely. Added the sugar at day 3. 

[MyaCullen]

the round symbol after the 1 is how I've designated between phases of fermentation over the years: 1° = primary, 2° = secondary, etc.

ahh, shorthand

[neddles]

I'm also a big fan of NZ Motueka in Saison.

I just dropped 45g of Motueka into the kettle for a whirlpool steep on the Saison I'm making and GAWD what a smell. 

[MyaCullen]

I just dropped 45g of Motueka into the kettle for a whirlpool steep on the Saison I'm making and GAWD what a smell. 

45 what ? 

 

 

 

 

 

darned foreigners 

[BlKtRe]

45 grams Mic.

 

Motueka is awesome. I just did a blonde to highlight them. 

[shaggaroo]

the round symbol after the 1 is how I've designated between phases of fermentation over the years: 1° = primary, 2° = secondary, etc.

We use it in chemistry as well, meaning exactly the same thing, although referring to 1º vs 2º alcohols, etc.

[BlKtRe]

So where on my keyboard is this fancy symbol? 

[Bklmt2000]

Hold down the "Alt" key and type 0-1-7-6.

[MyaCullen]

So where on my keyboard is this fancy symbol? 

ALT+0176

 

°

[denny]

Did I post this already?  From Drew Beechum, Mr. Saison...https://www.homebrew...m08_Saisons.pdf