clemson55
Well-Known Member
Im making a cream ale for my first batch and would like to try and boost the gravity a little extra. I know I should probably just make a couple batches before I worry about this sort of thing but I prefer to jump right into the deep end. I know I need to add extra fermentable material for the yeast in order to achieve this, I also want to have as little effect on the taste as possible though. What is the best way to get these results? Thanks in advance.