uuurang

Recipes 

Is there a name for the practice of adding sugar(corn/cane) to ferment after the yeast are mostly done with the maltose?

I've been looking for this subject in the forum but don't know what to use for search term to get results.

As always, please be gentle...I bruise easily.

__________________

"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." Lincoln's First Annual Message to Congress, December 3, 1861.

SumnerH

Recipes 

Incremental feeding.

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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

SumnerH

Recipes 

__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

ChshreCat

Recipes 

Just don't add the sugar in it's granular form. One of my favorite stories...
http://www.homebrewtalk.com/f13/psa-day-mentos-diet-coke-beer-version-96448/

__________________
"Science + beer = good!"
-Adam Savage