kendeckerjr
Member
Making a red ale and wanted to add some brown sugar to the boil. At what time do I add it?
I generally add simple sugars (brown, cane, corn, honey, etc) a few days into fermentation. Nothing is gained from the boil for the sugars, so I let the yeast start with a lower gravity wort.
It also means I can start fermentation with a smaller volume (less chance of blow-off), and top up a couple of days later.
Boil the sugar in a small amount of water, cool and add to fermenter.
So what's the advantage of adding these kinds of sugars? I assume it increased the final alcohol content of the beer? Does it also change the flavor of the final product?
So what's the advantage of adding these kinds of sugars? I assume it increased the final alcohol content of the beer? Does it also change the flavor of the final product?
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