Originally Posted by Houblon
If I may ask a few questions:
1 how do you calculate hop utilization then?
2 have you ever done a test yourself bewteen the two methods?
Instead of waiting for data why not get real first hand data yourself?
2 batchs -
1 with sugar in boil
1 with sugar in fermentor
Have a group of friends over and see if anybody can taste the difference, Final gravity is easy enough to test.
Its odd people keep doing the same habits based on old practices when in this case its easy enough to test.
I know for a fact that I get better attenuation when I add the sugar incrementally and raise the fermentation temp. One of my theories as that you have a healthier overall population of yeast as the initial ferment is less "powerfull" since the sugar isn't their so you have a nice modest gravity ferment and the chances of underpitching are reduced.
With the belgian strains i believe over time they have been conditioned to chew up dextrose/sugars as their preference over maltose, so that is another reason that I do it this way. Let the yeast go for the maltose first, then increase the temp and get that entire yeast population back in suspension with increased metabolism feeding on sugar and some residual maltose in a higher temp environment.
I have had belgian strains poop out on me early in big beers when the starting gravity was quite high...the incremental additions help ease this issue.