BinghamtonEd
Well-Known Member
So, me being a brewing rookie, I have a question regarding the addition of sugars to the primary during the later stages of fermentation. And no, I am not doing this right now, but I stumbled across the process online and have some questions, just out of pure curiosity. It seems as if the main purpose of doing this is to boost ABV and/or dry out a beer.
My question is : When one adds sugar to the primary after the bulk of fermentation has completed, how does this impact the duration of fermentation? Obviously, one would think that it would extend it, but is their a general rule of thumb (i.e. 1lb added to 5g takes about a week to ferment out with US-05)? Would you take a gravity reading prior to the addition and then another after a week or so and use that as your basis for determining whether it is done or not?
My question is : When one adds sugar to the primary after the bulk of fermentation has completed, how does this impact the duration of fermentation? Obviously, one would think that it would extend it, but is their a general rule of thumb (i.e. 1lb added to 5g takes about a week to ferment out with US-05)? Would you take a gravity reading prior to the addition and then another after a week or so and use that as your basis for determining whether it is done or not?