IL1kebeer
Well-Known Member
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?
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?