velorider11
Well-Known Member
Hi all. I'm an extract brewer with no desire, room, time, etc. to go to all grain brewing. I always seem to be a little high in my final gravity readings no matter what style of beer I brew, what yeast I use, whether I use a starter or pitch multiple smack packs, whether i ferment at higher or lower temps. I saw in an older post that Denny said that since extracts have more unfermentables in them, substituting sugar for some of the extract will work to get the target FG. My questions are: What kind of sugar do you use? How do you know how much sugar to substitute? What can be done to use sugar and still keep the same body and flavor you're looking for? Thanks for any advice