Brewferm Grand Cru

[andyd30]

Hi all,

Looking for some advice before I start a Brewferm Grand Cru.

I have 500g of light candi sugar and am unsure if I just pitch the sugar 'lumps' into the FV or if some prework is required (such as crushing, desolving or grinding them) prior to adding to the FV?

Also the kit distructions quote a brewing temperature of 25 degrees. This is a higher temperature than the ales I have brewed previously. What temperature have other people brewed this kit at?

Any guidance would be appreciated.

[fatboylard]

Alright Andy,

In my experience these kits work best just with plain white sugar, but if you're going with the candi stuff I'd say chuck it into the FV and pour over the recommended amount of boiling water then stir until dissolved. If my memory serves me well I seem to remember you'll need about 5% extra sugar to make up for the moisture content of candi pieces. Wouldn't worry about it too much though, did the grand cru last year and it finished at 9%, way over the estimate!

Wouldn't worry too much about temperature, as long as it's in the standard ale range and you give it plenty of time you'll be fine. It's a very good kit that one.

Cheers,
Sam

[EliteEvil]

I did a tin with medium spray malt, I think 500g, was like special brew for a few months but now has settled into something very belgian and quite drinkable.

[Wonky]

I found that disolving the cani sugar in a pan with the recommended amount of boiling water was less of a pain than the first time in the FV. That resulted in 1 large mass of Goo that took quite a while to disolve.
A lot of folks seem to use golden syrup with the brewferm kits instead of candi sugar. Might try it if my order ever turns up.

[andyd30]

Thanks for the replies Gents.

I stirred the sugar lumps into the hot water/wort until they desolved and it is now in my brewing fridge with the temp controller set to 25 degrees.

I am still concerned about the temperature, but if it says 25 in the instructions and no one thinks this is incorrect, then it must be right

[fatboylard]

The temperature will just be to kick up some flavours from the yeast.

Cheers
Sam

[Monkeybrew]

Thanks for the replies Gents.

I stirred the sugar lumps into the hot water/wort until they desolved and it is now in my brewing fridge with the temp controller set to 25 degrees.

I am still concerned about the temperature, but if it says 25 in the instructions and no one thinks this is incorrect, then it must be right

I brewed mine at a fairly warm temperature, and it was the first brew to give off eggy smells while fermenting.

Once bottled, it was quite bananary for the first two months, but this conditioned out and became a very smooth drink.

In my experience, all Brewferm kits require long conditioning, but are worth the wait