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I'm brewing a trippel right and, naturally, I want it to be super effervescent. I'm wondering for a five gallon batch what's the maximum amount of sugar I can add before bottling? I've always added 3/4 cup of sugar (corn) for priming with satisfactory results, but has anyone pushed the limits...

Smellysell, Thanks for the suggestion. Unfortunately, I'm one of those rare people who hates mangoes though! (I know, I know, who hates mangoes, right?) But I have a question for you because I'm very intrigued by what beers you've got brewing. Is your Imperial Saison just a high gravity...

I'm about to move my monster (100+ IBU) IPA to the secondary to clarify and I was wondering if anybody had any good suggestions for IPA late additions. I'm kind of interested in siphoning off a gallon or two and adding something to it just for the sake of experimentation, though I know a lot of...

I have some Wyeast American Ale II yeast in the fridge. I think that'll probably work. Thanks for all the help guys.

Okay, so I just did a gravity reading and it's at 1.032. That's high! No wonder it tastes sweet. But the yeast had totally stopped bubbling and the temperature of the beer never dropped below 70. Did my yeast run out of oxygen? Should I repitch some yeast?

I thought of the champagne yeast idea, but there's really no way to control it, right? Once you pitch champagne yeast every last sugar gets converted until the brew is bone dry, no? I've heard to counterbalance this you can add lactose (because it won't ferment), but that seems like a lot of...

True. It's not cloying, it's perfectly drinkable, but ideally I'd like it just a tad dryer. I was hoping it would be at least as dry as Victory Golden Monkey and that flavor's not really there yet.

Thanks for all the help so far. Fortunately, I harvested the yeast from the primary, so I can make a starter and pitch it with another pound of dissolved sugar. Do all types of sugar produce the same degree of dryness, or do some produce more than others? I didn't take an original hydrometer...

So if I add that extra pound of sugar, the beer will end up drying out more?

I've brewed a few beers before, mostly IPAs, a dubbel, and a saison, all with good results. I recently tried my hand at a Belgian Tripel. After four weeks in the primary (bubbler had completely stopped), I moved the beer into the secondary and tasted what was left in the syphon. While the...