The only way to "dry out" a beer with sugar is to replace an equivalent amount of malt with sugar in the recipe. Adding additional sugar to an already fermented beer will add ABV - assuming the yeast hasn't given up the ghost - it will not lower your FG.
GT
um, yes it will. How will basically adding alcohol which has a lower S.G. than the beer not lower the overall gravity?
although my vote on the issue goes to try again and change some things.
The best way to make a drier beer is to start before the boil.
Replacing malt sugar with table sugar will result in a lower FG. Adding sugar will result in a similar FG but higher ABV which makes it seem drier. The difference between alcohol and water is pretty small so the effect on FG of additional alcohol is minimal.
If making AG mashing at a lower temp will result is more fermentable wort.
Amylase can be used pre boil to help break down complex sugars to more fermentable ones. Boiling halts the process allowing for controllable fermentability.
Adding Amylase post boil does not provide any way to denature the enzyme. The reaction can take a very long time resulting in either bottle bombs or a very long ferment. Not recommended.
Your best options is warmer fermentation temps and swirling the fementer to rouse the yeast. If that is not sufficient then i would suggest bottling the beer and enjoy a sweet beer and start planning how you will change things next time.
Craig
um, yes it will. How will basically adding alcohol which has a lower S.G. than the beer not lower the overall gravity?
although my vote on the issue goes to try again and change some things.
Here's the recipe, a Double Wit. Used wild yeast.
1.00 lb Rice Hulls (0.0 SRM) Adjunct 6.8 %
5.50 lb Pilsner Liquid Extract (3.5 SRM) Extract 37.4 %
2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 14.7 %
2.00 lb Wheat, Flaked (1.6 SRM) Grain 14.3 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 13.2 %
1.00 lb Raw Wheat (1.0 SRM) Grain 7.1 %
0.75 lb Oats, Flaked (1.0 SRM) Grain 4.8 %
0.25 lb Rye Malt (4.7 SRM) Grain 1.7 %
1.20 oz Hallertauer [4.80%] (60 min) Hops 27.7 IBU
0.90 oz Williamette [5.50%] (20 min) Hops 7.2 IBU
0.65 oz Saaz [4.00%] (5 min) Hops 2.1 IBU
0.50 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items BrewVint (Primary 3.0 days) Misc
1.00 oz Lemon Peel, Bitter (Boil 5.0 min) Misc
1.30 oz Coriander Seed (Boil 5.0 min) Misc
1.36 oz Orange Peel, Bitter (Boil 5.0 min)
My target FG is 1.020 and it's at 1.022 just a little I know, but it would be nice to get it down to what I am shooting for. OG was probably around 1.100. Added extract after fermentation started.
What do you all think about adding some vodka to bring it down?
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