Originally Posted by daveooph131
Would it help "dry" it out a little though? Because as it stands mine is likely only to get to 1.014 I really want to get it down to 1.010-1.012.
Adding sugar, especially in a small amount, really won't bring your attenuation up. Usually, you add the sugar instead of malt so that it's 100% fermentable. What I mean is- say you have an all-malt brew of 1.070. It'll maybe go to 1.016 with nottingham. But if you have a brew of 1.070 that is 10% sugar, it might go to 1.010 because the sugar is more completely fermented than the sugars in the malt.
Sometimes a little sugar will awaken the yeast and encourage them to finish up, but that's usually when the yeast hasn't given you the full attenuation. It's not really recommended, but it might work. More often, simply gently agitating the fermenter works to resuspend any prematurely flocculated yeast.