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Old 03-27-2009, 03:10 AM   #1
uuurang
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Default late sugaring?

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.

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Old 03-27-2009, 03:33 AM   #2
SumnerH
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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)

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Old 03-27-2009, 03:35 AM   #3
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http://www.homebrewtalk.com/f13/incr...feeding-57549/
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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)

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Old 03-27-2009, 03:43 AM   #4
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Just don't add the sugar in it's granular form. One of my favorite stories...
http://www.homebrewtalk.com/f13/psa-...version-96448/

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