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Old 06-25-2012, 03:48 AM   #1
thrstyunderwater
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Oct 2009
Logan, UT
Posts: 430
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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?

 
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Old 06-25-2012, 03:55 AM   #2
thekage
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Mar 2012
Cape Girardeau, Missouri
Posts: 77
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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.

 
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