I know I'm not supposed to do this but I wanna try it.
I know I need to let the yeast start fermenting the sugars in the wort before I add table sugar. Anyone know if I can get the abv up 1-2% and get away with it in bigger beers like an arrogant bastard clone?
Ive done it with brown sugar or sugar in the raw, but it ferments so completely it tends to impart dryness. Like dry cidery finishes. Its not horrible, but i dont recommended it. Just get some more lme or increase your grain bill.