I would like to add cane sugar to a batch of Imperial Honey Oatmeal Stout that is already at 14 days into fermentation. I am adding cane sugar only to exploit the earthy flavors to deepen and provide sublte balance to the malts, oats, and mild yeast ester flavors.
OG=1.084.
TEST GRAVITY AS OF 9/19/12=1.024
CURRENT ABV=8%
BATCH SIZE=13G ÷3 fermenters
YEASTS=4PACKS WYEAST IRISH ALE
CANE SUGAR =1LB CONE COMPRESSED SUGARS ONLYx8lbs
ATMOSPHERIC FERMENTATION TEMP@ 69-70 and holding
There IS evidence of fermentation even after 14 days.
Has any anybody attempted to gain flavor by adding "flavor" sugars this far into fermentation?
Must the sugar be boiled into water prior adding to the batch?
I know this may dry or increase FG in this batch of beer and I'm fine with those potential results. I would like to avoid sweetening but will accept that result if it occurs.
I have brewed this batch before and it is a flagship among the recipes I created, however I have not used cane sugar at this point in the process
OG=1.084.
TEST GRAVITY AS OF 9/19/12=1.024
CURRENT ABV=8%
BATCH SIZE=13G ÷3 fermenters
YEASTS=4PACKS WYEAST IRISH ALE
CANE SUGAR =1LB CONE COMPRESSED SUGARS ONLYx8lbs
ATMOSPHERIC FERMENTATION TEMP@ 69-70 and holding
There IS evidence of fermentation even after 14 days.
Has any anybody attempted to gain flavor by adding "flavor" sugars this far into fermentation?
Must the sugar be boiled into water prior adding to the batch?
I know this may dry or increase FG in this batch of beer and I'm fine with those potential results. I would like to avoid sweetening but will accept that result if it occurs.
I have brewed this batch before and it is a flagship among the recipes I created, however I have not used cane sugar at this point in the process