brewinhard wrote:I have brewed that recipe several times and had the best luck with adding the majority of the sugar after primary had begun (day 4-5). I did add 1/2# to the boil and added the rest later as follows....1# with 2 cups of water for 8-10 min boil, then cool with lid on, and carefully add to fermenter without splashing. i did 2 separate addition like that for a total of 2.5 # sugar. Beer finished perfectly around 1.011 and is delicious.
As far as temps are concerned, during first few days of primary, I would keep the beer cool, like 64-66 tops unless you want an alcoholic aroma (fusels). After that, slowly raise temp or let it go natrually to hit low seventies. I wouldn't let it get too warm (not over 73 degrees). I have read of many breweries letting their ferment temps get warm for Belgians (Ommegansg, Allegash), like 75+, and when I have tried this I ended up with fusel/ester galore...TOO MUCH! Keep it under control at first and then let it warm later... Good luck!
+1 on adding to the boil and primary. I've added a lb to the the boil in the last 10 minutes and another lb to the primary (boiled in water when it starts to slow) with good results. Keep us posted.
