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Old 12-16-2012, 01:34 PM   #21
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Great information in this thread.

Quote:
Originally Posted by "Yooper;
1 pound corn sugar
Yooper, when have you found is the best time to add the sugar? I was thinking 10 min before end of boil?


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Old 12-16-2012, 01:52 PM   #22
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Quote:
Originally Posted by BreezyBrew View Post
Great information in this thread.



Yooper, when have you found is the best time to add the sugar? I was thinking 10 min before end of boil?
Anytime- it doesn't matter. It dissolves well, even if you add it at flame out. But you can add it to the boil earlier as well.
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Old 12-16-2012, 03:43 PM   #23
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Remember though - simply adding sugar will not dry it out. The idea is to remove some malt from the bill, and replace it - SG point for SG point with the sugar. If you just take a 1.050 beer, and add a pound on top of the existing malt bill you will only get more alcohol, not a lower FG.

I have a bitter I am brewing now using the NB Marris Otter syrup. I know this doesn't ferment as much as I could get with a low mash temp, so I removed 800g of the syrup and replaced with with corn sugar.
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