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- Aug 10, 2014
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I am brewing a pumpkin porter that calls for the addition of D-90 dark candi syrup to the boil, and an American Brown that calls for the addition of turbinado (1 lb.) for a 5 gallon batch. Quite frankly I have never used adjuncts in either the mash or the boil. With the addition of sugars to the boil, is it possible to scorch the wort? If so, how is the best way to cautiously proceed in easing either of these two products into the boil? I guess that I have been brewing under the "purity law" standards, and I am ready to branch out. Thanks & Cheers!