Added table sugar to get a higher ABV, is it gonna make the yeast lazy?

[Ali01]

Hi
I added some sugar to up the ABV to some extent, is it gonna make the yeast lazy? Is it going to lead to a stuck fermentation? I heard someone saying the yeast will eat all the simple sugars and when it gets to the more complex sugars, it'll have trouble eating those

 

[Erik the Anglophile]

I use cane sugar in virtually all my beers, and routinely hit ~80% AA for my bitters, you'll be fine and you beer will be fine.

 

[mac_1103]

I heard someone saying the yeast will eat all the simple sugars and when it gets to the more complex sugars, it'll have trouble eating those

This isn't wrong, but I think it gets a bit overblown at times. It probably only causes real trouble in very high gravity worts. So if you're brewing a really big beer and trying to make it even bigger by adding simple sugar, it's best to add the sugars or syrups after fermentation is well underway.

I agree with Erik. Your beer will be fine. I just brewed an ale with SG of 1.090 and 10% simple sugar. Got 86% apparent attenuation, exactly as expected.

 

[MaxStout]

The yeast will eat the simple sugars and they will eat the maltose, maltotriose, etc., as well. The yeast aren't picky. If it's fermentable, they'll eat it all.

 

[Ali01]

Thanks for the replies, they're really reassuring