adding sugar after primary fermentation is done - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > adding sugar after primary fermentation is done

Reply
 
Thread Tools
Old 10-10-2012, 03:27 AM   #1
kleinstadt
Recipes 
 
Oct 2010
Chicago
Posts: 29
Liked 4 Times on 2 Posts



I usually add sugar in the last 5 minutes of the boil.

I've read rumors about yeast getting "lazy" or something, and wanting to ferment sucrose before maltose. These rumors advocate adding sugar (in my case, 2 lbs. of Turbinado) after primary fermentation is done.

So, for my last DIPA batch, I decided to add the sugar 11 days after pitching the wort onto an only week old yeast cake.

Yes, I realize I didn't properly sanitize or sterilize the Turbinado, let's not get sidetracked with that issue, for reasons you will see below.

I have very little headspace in these carboys. I tried swirling them to dissolve the sugar, but it foamed up quite a bit (so, I had no space in which to add 0.5 gal of sterilized sugar water).

Finally, my question is: has anyone just added the sugar and let it dissolve on its own without swirling? I'm thinking with the added turbulence, it may dissolve on its own, but I obviously don't know. If it does dissolve on its own, how long does it take?



 
Reply With Quote
Old 10-10-2012, 09:10 AM   #2
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


do not add sugar to a 11 day ferment.....unless you want rocket fuel wine im a rocket man, burning out his fuse up here alone!!



 
Reply With Quote
Old 10-10-2012, 11:19 AM   #3
WoodlandBrew
HBT_SUPPORTER.png
 
WoodlandBrew's Avatar
Recipes 
 
Oct 2012
Malden, MA
Posts: 2,191
Liked 244 Times on 199 Posts


Adding sugar after fermentation has started is not uncommon in high gravity brews, but 2 lbs in 5 gallons after 11 days sounds late. I've added dry sugar when fermentation slows a little (maybe a couple days after pitching) when I bottled the beer the yeast had consumed all the sugar and the beer tasted great. No fusel alcohol problems.
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

 
Reply With Quote
Old 10-10-2012, 12:46 PM   #4
Grannyknot
Recipes 
 
Oct 2012
Knoxville, TN
Posts: 1,241
Liked 238 Times on 160 Posts


On double IPAs, I usually add a 1/2 lb of light brown sugar after fermentation has slowed (5-7 days). It usually gets the action started back up.
One thing I have noticed on high gravity brews that i've added sugar to is that there sometimes isn't enough suspended yeast to carbonate the bottles after fermentation is complete.
I've had to add a pinch of yeast to each bottle (22oz), which caused quite a bit of sediment at the bottom of each one.

Just my experiences. Please take the lingo & assumptions with a grain of salt. I'm fairly new at this.
__________________
On Tap: Dry Hopped Sour Ale
Bottled: Dupont Clone, Brett Saison
Secondary:
Primary:
On Deck: Kolsch, Summer Saison

 
Reply With Quote
Old 10-11-2012, 02:46 AM   #5
kleinstadt
Recipes 
 
Oct 2010
Chicago
Posts: 29
Liked 4 Times on 2 Posts


Okay, I added it too late. Fine.

Back to the original question: do I need to swirl the carboy to get all the sugar to dissolve, or will the yeast activity create enough turbulence that it will dissolve on its own?

 
Reply With Quote
Old 10-11-2012, 04:29 AM   #6
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


you should have dissolved it in water first, okay you messed that up, the alcohol should break it down eventually, just let it go and see what happens, not much you can do at this point.

 
Reply With Quote
Old 10-11-2012, 07:16 AM   #7
Ghost_Fish
Recipes 
 
Jul 2012
Portland, OR
Posts: 24
Liked 1 Times on 1 Posts


I added a lb of sugar boiled with a cup of water to my last IPA.

It probably would have worked out fine but the weather hit 100 for three days straight while I was out of town and the carboy got too hot, major fusel alcohol problems.

 
Reply With Quote
Old 10-11-2012, 12:02 PM   #8
beergolf
HBT_SUPPORTER.png
 
beergolf's Avatar
Recipes 
 
Jan 2011
collingswood, nj
Posts: 5,838
Liked 1129 Times on 771 Posts


I often add sugar after about 5 days. I have never gone that long, but it should work. At this point just let it sit and hope the yeast finds the sugar. You would have been better off if you would have boiled the sugar in a little water, cooled it and then added it.

 
Reply With Quote
Old 10-12-2012, 03:29 AM   #9
kleinstadt
Recipes 
 
Oct 2010
Chicago
Posts: 29
Liked 4 Times on 2 Posts


I thought about adding it in water, but 1) I have very little headspace left in these 6 gal. carboys 2) I didn't want to caramelize the sugar by really heating it with a minimal amount of water

 
Reply With Quote
Old 10-12-2012, 07:04 AM   #10
ggoodman
Recipes 
 
Mar 2009
Juneau Alaska
Posts: 169
Liked 1 Times on 1 Posts


the yeast will find the sugar, it just takes time. and the sugar will dissolve into solution as it tries to equalize its' concentration gradient, from there the yeast will take care of the rest. just keep the temps right and I would do something to give the krust. some where to go if you really don't have that much head space in the vessel.


__________________
Fly Casters Brewing

"Aint nothing better than Fishing and Brewing Beer"

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Effect of adding sugar after primary to Imperial Stout jah777 Fermentation & Yeast 9 09-05-2012 03:45 AM
Adding sugar during primary... Azurecybe Fermentation & Yeast 9 11-15-2011 02:20 PM
Adding sugar after fermentation has slowed down. TechnosaurusRex Fermentation & Yeast 1 03-02-2011 09:17 PM
Adding Sugar during fermentation Rave Fermentation & Yeast 1 10-26-2010 03:51 PM
Adding Liquid Belgian Sugar During Fermentation jalgayer Fermentation & Yeast 8 05-21-2010 09:53 AM


Forum Jump