mparmer Well-Known Member Joined Jul 20, 2009 Messages 150 Reaction score 3 Location calhoun ga Feb 5, 2011 #1 Is there any infection risk to adding dry corn sugar to a batch as primary fermentation is winding down?
Is there any infection risk to adding dry corn sugar to a batch as primary fermentation is winding down?
VTBrewer Well-Known Member Joined Dec 30, 2008 Messages 847 Reaction score 6 Location South Burlington, VT Feb 5, 2011 #2 you could boil it for 5 mins in a little bit of water and let it cool. what are you trying to do, up your ABV?
you could boil it for 5 mins in a little bit of water and let it cool. what are you trying to do, up your ABV?
OP OP mparmer Well-Known Member Joined Jul 20, 2009 Messages 150 Reaction score 3 Location calhoun ga Feb 5, 2011 #3 yes, the recipe called for 1 lb corn sugar but I forgot to put it in during the boil. It's a barley wine
yes, the recipe called for 1 lb corn sugar but I forgot to put it in during the boil. It's a barley wine
S SKMO Well-Known Member Joined Nov 29, 2010 Messages 375 Reaction score 14 Location Southwest Feb 5, 2011 #4 That's a pretty common thing to do with higher gravity beers. Boil it up, let it cool to 100 degrees or less, and trickle it in your fermenter. Adding a pinch of yeast nutrient never hurts either.
That's a pretty common thing to do with higher gravity beers. Boil it up, let it cool to 100 degrees or less, and trickle it in your fermenter. Adding a pinch of yeast nutrient never hurts either.
