Right, I'm going to make a Budweiser clone (from Dave Line's "Brewing Beers Like Those You Buy." Budweiser appear to use a Beechwood Ageing process, where they boil the chips for 7 hours in sodium bicarbonate to remove any flavor from the wood itself. "Anheuser-Busch refers to this process as a secondary fermentation, with the idea being that the chips give the yeast more surface area to rest on" - so this said, is this worth bothering with? If so, when in the process should I attempt it? I usually just brew in the bucket and transfer to a keg.
I realise that Bud is awful in the eyes of some people, so for that, I apologise.
As for gradual sugar addition on another brew, I'm pretty clued up, but last time I did it with molasses, there was some serious fizz going on - the whole thing overflowed as soon as the sugar touched it. This time I'm using Glucose and tinned fruit, so will I still have the same issue?