ok, so i've just finished reading extreme brewing, and a few of the recipes in the end go into Sugar additions in the primary (like an oz per day for 14 days. i think)
So i'm getting ready to brew a Belgian Strong Dark in a coupel hours, and this book got me thinking about doing these sugar additions of Turbinado/Sugar in the Raw. It will basically up the ABV without wearing out the yeast, and without producing an overly hot alcohol flavor right? I like the idea of higher ABV, and wouldn't mind trying a new technique.
Would i need to double pitch right away, or pitch a second time X number of days into the Primary? I'm using washed WL500 Trappist Ale yeast, i've got 4 jars of it so i'm ready to double pitch if necessary.
Any tips or advice is welcome.
brewing lots, rather not keep it all updated here