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Old 09-11-2006, 12:58 PM   #1
Feb 2006
Posts: 177

My last 3 batches I have added about 1.3 (packed) cups of organic brown sugar to the secondary. I boiled the sugar in the water I used to top off my secondary after transferring from primary.

I was real pleased with the flavor results of the first 2 (one AAPA, and a dry hopped munich dunkel ale, and I just yesterday did it again with an "angry Irish Red Ale."

I actually got pretty violent fermentation last night, with krausen in the airlock. I will have to transfer to tertiary fermenter in about a week or two.

I wouldn't do it on a pilsener or a cream ale or whatnot, but with the darker, maltier beers I really like the results.

Anyone else do this?

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Old 09-11-2006, 01:25 PM   #2
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Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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No, although I have added brown sugar late in the primary fermentation for a barleywine, just to reduce initial osmodic pressure.
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Old 02-28-2013, 02:56 AM   #3
Jun 2012
Katy, Texas
Posts: 148
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When you say boosting i am guessing you are refering to the ABV, right? I cant think of any other reason to do this. Ive added a bit of fermentables in the secondary to push O2 out of the carboy headspace cause im paranoid, but no, i just shoot for my FG at the boil.

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Old 02-28-2013, 05:52 AM   #4
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Jan 2013
Aurora, CO
Posts: 6,335
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Done it on Belgos with excellent results.
Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

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