Hi guys, Ive just brewed a belgain Dark strong ale but instead of getting an SG of 1.088 I only managed 1.076. I was going to add some DME as the ferment slowed down but not sure if I should sue some dark DME or perhaps add some more candi syrup. I used 700 grams of candi syrup in the boil. Will adding more post ferment be too much?
Adding candi syrup post ferment to a Belgian Dark Strong ale
- Thread starter troyp42
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
1.078 isn't awful. Maybe leave well enough alone?
Adding fermentables "post-fermentation" will restart fermentation. Not necessarily a bad idea, but do you have a way to do that without introducing oxygen?
Adding fermentables "post-fermentation" will restart fermentation. Not necessarily a bad idea, but do you have a way to do that without introducing oxygen?
Of course, if fermentation is just getting started your could add sugar in whatever form now, preferably pasteurized or boiled.
With fermentation starting again due to the added sugar, would this be much of a problem?
OP
OP
troyp42
Well-Known Member
No real way to do it without adding oxygen but I thought that wouldnt matter as the yeast will sue that O2 anyway????
OP
OP
troyp42
Well-Known Member
No it started 4 days ago Its dropped to 1.030
Probably. Mostly. Too, this style has strong flavors, thus maybe less of a worry?
Best of luck, whatever you decide to do. I wonder why the gravity was so far from predicted, btw.
Coincidentally, my second-ever Belgian strong ale is aging in a keg now. I plan to inject priming sugar through the gas post before bottling.
No, it wouldn't be a problem.
Similar threads
