I was rudely interrupted by the city health inspectors while brewing a dubbel a few days ago and I screwed the pooch and forgot to add my sugar to the kettle as usual. I've read one other thread where the brewer is dissolving the sugar in hot water and pumping it into the fermenting beer at 6-9 Plato. Does anyone have any other ideas of how to efficiently get the sugar into the beer? Funny thing, this beer is called "Predicament"...
Thanks and cheers,
Jamie Fulton
The Covey Restaurant & Brewery
Fort Worth, TX
"I would kill everyone in this room for one drop of sweet beer!"
-Homer Simpson
Thanks and cheers,
Jamie Fulton
The Covey Restaurant & Brewery
Fort Worth, TX
"I would kill everyone in this room for one drop of sweet beer!"
-Homer Simpson
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