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Old 01-15-2010, 07:03 PM   #1
danlad
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It comes up quite a lot on here, normally unfermentables in extract is blamed, so why not take a Gordian knot solution to the problem and replace half a pound or a pound of extract with sugar?

 
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Old 01-15-2010, 07:05 PM   #2
cheezydemon3
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Soooo.......you don't actually have this problem?

OK, why not.

1/2 lb sugar in anything couldn't hurt.

 
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Old 01-15-2010, 07:09 PM   #3
GilaMinumBeer
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0.020 isn;t stuck.

It's done!

 
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Old 01-15-2010, 07:17 PM   #4
cheezydemon3
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It does depend alot on what you have brewed.

 
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Old 01-15-2010, 07:38 PM   #5
danlad
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It does totally depend on the beer (of course it does, like so many factors) but I was just thinking of the easiest solution for people who find their extract beer recipes finish too sweet. It doesn't seem to be often offered as a solution though, more frequently you'll hear 'more aeration', 'better attenuating yeast' or 'it's still beer, enjoy it anyway'.

Seems to me a wise use of sugar would solve the problem quite nicely.

 
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