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Old 05-31-2012, 12:27 PM   #1
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Default Adding corn sugar to dry out a beer post fermentation

Do you guys do this? If you do, how do you approach is mathematically? I've on occasion added malto-dextrine to add body, but that math is pretty simple because it doesn't ferment.

Say I have 2.5 gallons of extract based beer that finishes @ 1.018 and I wanted it more like 1.010 would it be worthwhile to add some corn or table sugar to dry it up a little?

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Old 05-31-2012, 02:20 PM   #2
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While I've never tried this, it could probably be done. However, going from 1.018 to 1.010 is going to take quite the addition of corn sugar... a quick calculation suggests you would need to add about 0.75 lb of pure ethanol to reach 1.010. I'm not sure how much corn sugar that would take, but I'm guessing at least a pound.

What was the OG of this beer? Recipe?

You could also consider adding amalyse powder or beano to make more fermentable sugars out of the unfermentable sugar in the beer. However this is difficult to control and it would be easy to end up with bitter booze-water instead of beer.

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Old 05-31-2012, 02:22 PM   #3
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Quote:
Originally Posted by petep1980
Do you guys do this? If you do, how do you approach is mathematically? I've on occasion added malto-dextrine to add body, but that math is pretty simple because it doesn't ferment.

Say I have 2.5 gallons of extract based beer that finishes @ 1.018 and I wanted it more like 1.010 would it be worthwhile to add some corn or table sugar to dry it up a little?
No. Adding sugar will increase your ABV, not reduce your FG. If you wanted to dry it out you would of needed to sub the sugar for some of the extract in the recipe.
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Old 05-31-2012, 02:55 PM   #4
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I know adding sugar will not lower the FG, chance are it could be increased.

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Old 05-31-2012, 02:58 PM   #5
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No. Adding sugar will increase your ABV, not reduce your FG. If you wanted to dry it out you would of needed to sub the sugar for some of the extract in the recipe.
Can you explain your reasoning?

Are you assuming the sugar doesn't ferment out completely? Because if it does, you've essentially just added a mixture of water & alcohol, so SG < 1.000, which would bring down the FG. (and boost the ABV)
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Old 05-31-2012, 03:33 PM   #6
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Quote:
Originally Posted by skeezerpleezer

No. Adding sugar will increase your ABV, not reduce your FG. If you wanted to dry it out you would of needed to sub the sugar for some of the extract in the recipe.
Yeah adding sugar water is basically like adding some .997 gravity liquid
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Old 05-31-2012, 04:05 PM   #7
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Quote:
Originally Posted by TyTanium

Can you explain your reasoning?

Are you assuming the sugar doesn't ferment out completely? Because if it does, you've essentially just added a mixture of water & alcohol, so SG < 1.000, which would bring down the FG. (and boost the ABV)
Adding sugar does not remove the remaining sugars in the 1.018 wort. It will ferment out, leaving a 1.018 gravity with more alcohol. I was basing this off of his question of adding sugar. I didn't see anything about increasing the volume.
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Old 05-31-2012, 04:09 PM   #8
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Adding sugar does not remove the remaining sugars in the 1.018 wort. It will ferment out, leaving a 1.018 gravity with more alcohol.
But it will dilute it. Add straight water to a 1.018 beer...it will no longer be 1.018
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Old 05-31-2012, 04:13 PM   #9
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If increasing the volume, you would need to add 2g of liquid. The amount of sugar needed would depend on where you want to end up alcohol wise.
2.5*.018=.045 gravity points
.045/.010= 4.5 gallons

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Old 05-31-2012, 04:14 PM   #10
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Quote:
Originally Posted by TyTanium

But it will dilute it. Add straight water to a 1.018 beer...it will no longer be 1.018
Not by adding just sugar. The question was adding sugar, not sugar water.
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