Would probably be better in a Nut Brown Ale...
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Is it Zane Lamprey?
Go with Spaetzle, sauerkraut, kolsch, and a nice light cabbage and carrot salad with vinegrette
I'm Intrigued by the idea of forgoing the secondary fermentation step altogether, and I'd like to try it. Is it simply a matter of combining the time normally spend in primary + secondary? Are there other variables to consider?
Yes, ethanol is lighter than water so your FG may dip a little bit, but I can't see that being more than a point or two if you're only adding 14 points of syrup.
Assuming it ferments out fully, every "point" of sugar added will subtract about 0.37 points from the FG.