Beer Forum

Anyone ever brew this recipe? I'm gearing up to make it happen on Saturday, but am a little concerned about the amount of sugar, which makes up ~20% of the fermentables.

Being a lazy brewer, I would much prefer to add it to the boil kettle instead of adding it to the fermentor after the yeast has gotten started on the maltose. However, I'm afraid the yeast may crap out early on me if it gets such a high dose of simple sugars at the start of fermentation.

I'm using the WLP 530 Abbey Ale, bumped up to the appropriate starter volume per Jamil's suggestions in the BCS appendix. Anyone have experience using tons of sugar in the boil and fermenting with this yeast?

Thanks for the help!

I did a tripel with that yeast but I used sugar in the raw, not dextrose. The yeast crapped out at 1.016, but after trying to rekrausen it twice it only went down to 1.014, so I'm pretty sure that the sugar just isn't quite as fermentable as dextrose.

Knowing Jamil, he probably didn't add the sugar in later. So if your technique is as good as his with 02 and yeast and stuff, you should be able to ferment it down just as low.

I would add it to the carboy... Having tried a tripel recently... I added 2lbs of turbinado sugar to the boil and got a ton of hot alcohol... BTW I used the same yeast...

On a side note tell me what your starter smells like.... When I did a starter on that one, it smelled just like cinnamon rolls!


Josh