Candi Syrup

[dbrowning]

Does candi syrup have to be boiled before adding to fermentor?

[Beer-lord]

No you don't have to and many don't but based on what I've kept bookmarked, one company suggests the following:
CSI’s Candi Syrup is filled and packaged under sterile conditions.
If adding candi syrups to primary or secondary the following steps are recommended:
1.Sanitize the exterior of the packaging.
2.Mix a volume ratio of 2 parts candi syrup to 1 part water.
3.Boil on low heat for 15 minutes
4.Let coolto room temperature covered
5.Add to fermenter and gently stir

[D_Rabbit]

So based on the above, No. But based on fear it is recommended.

[John Sand]

I've used candi syrup once, adding it directly to the fermenter when krausen fell.

[mashani]

You can add it for the full boil, you can add it in the last 10 minutes of the boil, or you can feed it during fermentation. I will do any of these things, but if using a lot of sugar in a high gravity beer, I always feed it, in anywhere from 1-3 feedings depending on how much I'm using (IE 2# of it in a beer that was 1.07+ to start with, I will feed it in 3 batches). With some yeasts, like 3787 or WLP530, you can actually get better attenuation by feeding it like this. Feed each time the krausen starts to fall, about 3 days from pitch and about 3 days apart after that (it will re-krausen every time you feed it, and 3787/WLP530 will tend to blow off when you do it).

[dbrowning]

mine was supposed to go in at 5 minutes and I forgot it
I know, STUPID
So I added after I poured onto yeastcake (another first for me)