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Old 08-11-2008, 06:09 PM   #11
nickhead
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Jul 2008
Boulder, CO
Posts: 75

awesome. I'll add w/ the priming sugar when ready to bottle. thanks for the help everyone.
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Old 05-09-2010, 04:57 PM   #12
mgortel
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May 2010
Stewartstown, PA
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So this can be added with your malt as well...during the boil?

 
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Old 09-06-2010, 08:00 AM   #13
brewingkitty
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Mar 2010
Land of the Free
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call me crazy but if it is only marginally fermentable, in the 32 ppg range, why does beersmith not account for a gravity increase? it appears a pound in 5 gallons will yield like 5 points..
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Old 09-06-2010, 04:37 PM   #14
Germelli1
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Blacksburg/Herndon, VA
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Because gravity IS affected by it. It will give you a higher starting gravity, but much of those gravity points wont be fermentable meaning you will have a higher final gravity as well.
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Old 09-06-2010, 08:58 PM   #15
brewingkitty
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Mar 2010
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so should one just figure on 4 to 5ish points increase??
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"Damn ye, yellow-bellied sapsuckers; I'm a better man than all of ye milksops put together" - Blackbeard

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Old 09-06-2010, 09:05 PM   #16
Germelli1
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Jul 2010
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Quote:
Originally Posted by brewingkitty View Post
so should one just figure on 4 to 5ish points increase??
Right, same goes to lactose or other sugars that arent entirely fermentable. I only know this because is used it to backsweeten apfelwein. My SG went from .996 to about 1 when I sweetened one serving with it
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