Sugar Additions and Starter Size

[IL1kebeer]

Do I need to take into account the sugar additions added during fermentation when I am planning the size of my starter?

Example: if my OG after the boil is 1.060 and I am going to add sugar during fermentation should my starter be for 1.060 or should it be 1.060 + the sg of the sugar additions?

 

[manoaction]

At what point in the process are you adding raw sugar?

Your starter only needs to be calculated for the original gravity at time of pitching.

 

[sweetcell]

yes, i would.

how much sugar will you be adding? 10% of the grist, or over 20%?

 

[beergolf]

I usually calculate it for the OG at pitch time. Think of the brew as a big starter for when you add the sugar later. I usually add the extra sugar at day 3 or 4, so the yeast will have had plenty of time to multiply.

 

[IL1kebeer]

I usually calculate it for the OG at pitch time. Think of the brew as a big starter for when you add the sugar later. I usually add the extra sugar at day 3 or 4, so the yeast will have had plenty of time to multiply.

Thanks. That's what I was thinking but I needed to be sure