Corn Sugar Addition Question

[SkyHighBrew88]

I'm making a double IPA today that I want to make sure to dry out (don't want a 1.020 finish). In addition to mashing at 150F for 75min, I'm going to add 1lb of corn sugar.

From previous BN show, they were making a Tripel that added 2.5lbs of cane sugar just after high krausen began to drop. My question is, should I reserve some of the boiled wort to mix with my dextrose, reboil and cool to add after the high krausen of my double IPA?

Is that too much work or should I be lazy & just add it to the boil?

 

[stevo155]

I'm doing the Pliny clone soon ( hopefully this weekend ) and will just add the lb of corn sugar to the boil.

If you do add it after high krausen, I think just some water and sugar, boil to santize, cool and dump it in. The yeast are going to go after the corn sugar first so there's a chance they'll poop out before they will ferment the added wort.

 

[SkyHighBrew88]

Good point on adding wort vs water, makes sense...