i'm currently aging what i thought was going to be a belgian dark strong. it looked a little light when i was transferring to my carboy so i started looking at the recipe, which i received help from Brooklyn Brewery as i am trying to clone their Local 2. Not only did i not use enough dark belgian candi sugar, i used the hard stuff, when i was supposed to use the syrup. they both add similar gravity points. since the color is not where i want it i think i want to add a pound of the syrup when i add the champagne yeast 3 days before bottling. thoughts?
