sockmerchant
Well-Known Member
Erm... question. Why are you adding sugar to a fermentation that has finished? If after adding two different yeasts its done fermenting, its done fermenting. You can maybe swirl it to get everything off the bottom and then warm up the fermenter to like 24 or 25C. If that doesnt do it, nothing will. Adding sugar as well wont do anything but bump up the alcohol. At this point it wont do anything to your FG.
It kinda sounds like you dont fully understand why sugar get used (no offence intended here ). Most of the time you use sugar INSTEAD of a portion of malt. Not in addition to. So essentially you are taking a portion of he malt bill out and replacing it with sugar. This will help dry the beer out.
And once again, with the Redieuse clone, you NEEEEEED the sugar. I would say at least 10%. So add the sugar and reduce the malt till you get to your desired OG.
PS. Redieuse is a damn nice beer. So good luck
It kinda sounds like you dont fully understand why sugar get used (no offence intended here ). Most of the time you use sugar INSTEAD of a portion of malt. Not in addition to. So essentially you are taking a portion of he malt bill out and replacing it with sugar. This will help dry the beer out.
And once again, with the Redieuse clone, you NEEEEEED the sugar. I would say at least 10%. So add the sugar and reduce the malt till you get to your desired OG.
PS. Redieuse is a damn nice beer. So good luck