12Bbierdeity
New Member
I have a question about calculating OG when making late additions of fermentables to your beer. I was reading in Extreme Brewing about this being one way to raise the ABV. For instance, if my OG was 1.07ish in three gallons of wort and I add three pounds of DME every five days (or after the krausen falls) for 20 days (boiled in a half gallon of water) and after five more days add three pounds of brown sugar or candy sugar boiled again in a half gallon of water and repitch champagne yeast. How do I calculate the OG accurately? Do I aerate the new fermentables that I add? Thanks in advance for the advise.