Duvel clone

[Spurtrax]

I brewed a Belgian golden strong on Sunday and was going to wait to add the sugar for 5 days. Is that too long? I had thought to wait until primary started to slack off a little.

[spiderwrangler]

was going to wait to add the sugar for 5 days. Is that too long?

It depends.

My 5 days may not be your 5 days.

[Afterlab]

I brewed a Belgian golden strong on Sunday and was going to wait to add the sugar for 5 days. Is that too long? I had thought to wait until primary started to slack off a little.

You could wait 5 weeks or 5 months and still be fine. Priming sugar additions are metabolized by yeast for those who bottle condition, which is well after 5 days into fermentation, so 5 days works fine.

[BDawg]

I think he's talking about adding the candi sugar, not priming sugar.
Add it while its still active but on the way down.

[Spurtrax]

I'm also following the fermentation directions so I pitched at 64 and am raising it up to 80. Im at 71 right now. Will it make a difference with esters and high alcohols if the sugar is added at 80 degrees?

[brewinhard]

At that point the majority of yeast growth has been completed so you will not have to worry about adding extra fermentables and creating over abundant off flavors from esters and fusel alcohols.

[rossiski]

I was planning to split my fermentor sugar additions into 2 and add them in the second and third day of active fermentation. I am going to use table sugar and boil it in just enough water to liquify it, cool it and dump it in.

[brewinhard]

Your process is sound but you might want to consider waiting a couple days longer until the initial ferment just starts to slow down. This will allow your yeast to consume the majority of the longer chain sugars first before moving on to the additional simpler sugars being added later.