400d

Recipes 

I heard that adding sugar to boiling wort is quite common if you want to boost ABV...

So I did it once, and I posted a topic on this because my beer had very strong and unpleasant alcohol taste.

OG was 1.060 - FG was 1.010

I added 2 pounds of sugar at the end of the boil (maybe for 10 minutes). Is it possible that I got this hot alcohol taste from sugar that I added to wort?

__________________
Brew me a river...

david_42

Recipes 

Yes. First boosting the ABV of a beer with sugar throws it out of balance. Second, sugar is easily fermented can boost fermentation temperatures; which can increase the formation of fusel alcohols. Both make the alcohol flavors more prominent.

Some beers are designed to use sugar to dry them out, but just tossing it in can make for a nasty experience.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

400d

Recipes 

but only 2 pounds per 5 gallons?

__________________
Brew me a river...

ZenBrewer

Recipes 

It is quite common for Belgian style ales to have 10-15% of the total amount of fermentables to be candi sugar. This will increase the alcohol content and lighten the body to make the beer more "drinkable."

What was the size of the batch and recipe? If it was a 1 gallon batch 2 pounds would surely be too much, if it were a 20 gallon batch 2 pounds would not be much at all etc.

What yeast, what was the fermentation temperature?

How long has it been in the bottle/keg?

-ZB

400d

Recipes 

batch size 5 gallons
yeast S-04
ferm. temp. 66 F (steady)
two weeks in primary, one week in secondary, three weeks in bottles

__________________
Brew me a river...

torque2k

Recipes 

I can't answer your question directly, but after listening to the latest BrewStrong podcast on wort aeration, I noted that Jamil was talking about over-aerating wort causing hot alcohol issues in some brews.

Here's John Palmer's take on off flavors: http://www.howtobrew.com/section4/chapter21-2.html

Do you remember what your fermentation temps were, and for how long?
EDIT: Ah, sorry, I took to long to type this, evidently EVERYONE was reading your post!!!

__________________
On deck: Scottish 70/- Ale
Primary 1: Northern English Brown Ale
Primary 2: Belgian Dubbel
Secondary 1 and 2: air
Bottles: Clean Out The Closet IPA, Guinea Pig Dry Irish Stout, Tonguesplitter Pale Ale (yeast experiment)

Grinder12000

Recipes 

If you are looking to add 1% ABV a very good way is to use BrewVint Alcohol Boost - it's 55% maltose and 45% glucose, it won't chance taste, color, or aroma of the beer.

You can get it from Austin Home Brew (I do not work for them although I believe I was the one financed their latest 50,000 foot addition - LOL).

Edit - not sure they can ship to Bosnia and Herzegovina.

__________________
Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)

smizak

Recipes 

2 lbs in 5 gallons will add about 18.4 extract points, i.e. a 1.050 beer will be 1.068 after adding the sugar. That's pretty substantial.

__________________
On Deck: AIPA
Primary 1: Air :-(
Primary 2: Air :-(
Primary 3: Apfelwein

Bottled: Amarillo Sour Saison, Apfelwein w/amber candi syrup, Bourbon-Oaked Cider, Robust-ish Porter