Originally Posted by velorider
I just brewed a double IPA recipe with 12lbs. of LME and 1 lb. steeping grains. Last time I brewed this recipe, I didn't quite get the attenuation I wanted so on impulse, I added 1 cup of table sugar. Can someone tell me how much this will affect the final product in terms of taste and attenuation? Thanks.
One cup of sugar in 12 pounds won't likely do a ton. I'm thinking that it'll likely all ferment out, and you just added some potential alcohol.
What yeast are you using? Which did you use before? Are you making starters or pitching proper amounts of yeast?