jessefive
Member
This is a general question. I suppose its regarding the behavior of yeast. If yeast is alive, then it should continue to convert sugars to alcohol, as long as there is sugar to be consumed, correct?
So, what if you added more malt extract (a substantial amount) to either the primary or secondary? Would this ferment and add to the alcohol content? Is this even possible?
Perhaps this is the idea behind "dubbel" and "trippel" belgians?
So, what if you added more malt extract (a substantial amount) to either the primary or secondary? Would this ferment and add to the alcohol content? Is this even possible?
Perhaps this is the idea behind "dubbel" and "trippel" belgians?