I'm brewing a partial extract Imperial IPA where the recipe called for 1 lbs. of corn sugar to help thin the beer and increase the ABV. Someone told me that you should add the sugar towards the end of primary (normally when you would transfer to secondary) to better utilize the specialty grains. When the time came, I boiled the sugar in about 0.5 gal. of water, let it cool to a few degrees below my fermentation temp. and added it to my bucket. It started bubbling after a few hours. Once the fermentation slows down, I'll be transferring to secondary and dry hopping.
I have since talked with a few home brewing pals, and the consensus is that I should've added the sugar with 15 min left in my boil. No one has any idea what the guy was talking about, and there's some worry that my IPA may have some weird flavors. Any comments, thoughts, or advice?
Thanks!
I have since talked with a few home brewing pals, and the consensus is that I should've added the sugar with 15 min left in my boil. No one has any idea what the guy was talking about, and there's some worry that my IPA may have some weird flavors. Any comments, thoughts, or advice?
Thanks!