Is there any point in bringing the temp down a little now?
I went ahead and added a little cool water and brought it down to 153*.
Will do.
I don't get this sugar-thing. I know the yeast will eat it up. But lets say you have an original mash of 100% unfermentables (just numbers to make this example easy). Then add some sugars. You raise the OG, those sugars will be eaten up, but those sugars (the 100% unfermentables) which were in your original mash will still be there?
I can't see how this would dry out a beer more than originally. FG would still be the same?
Since alcohol is thinner than water (lower gravity) adding simple, near 100% fermentable sugar results in lower final gravity even though it raises the original gravity. If you also add water you can counter the effect of raising the original gravity and just make more beer. Either way, the body of the beer will be lighter...
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