Priming Sugar for Pumpkin Oatmeal Stout

[troegaarden]

Hey all, on Saturday I brewed a Pumpkin Oatmeal Stout with actual pumpkin that I baked with brown sugar on top. It is currently in the primary of course and will be racked to secondary with more brown sugar and warm water to compensate for the trub left behind. I was curious if it would be necessary to add priming sugar when it came time to bottle this. Any suggestions/help would be appreciated!

 

[Waynep005]

The brown sugar should ferment out in scondary so t whould still need priming sugar.

 

[FuzzeWuzze]

I wouldnt add water and water it down after you've fermented, even if your adding more sugar.

That said, to your question you will still need to add sugar when bottling just like any other time, just make sure the brown sugar has time to ferment out.