Author Topic: late sugar addition  (Read 1381 times)

Offline Steve Ruch

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late sugar addition
« on: January 02, 2015, 10:35:44 PM »
I'll be making an imperial IPA soon and there is some sugar in the recipe to get the O G up to 1.090 and help dry it out. The plan is to add the sugar at the end of the boil, but I was thinking that if I held the sugar out I wouldn't need to add quite as much yeast. Would it cause a problem to add the sugar once fermentation is underway? Without the sugar one pack of S-05 will be enough (according to MrMalty), but if I add the sugar right away I'll need 12 1/2-13 grams which means another pack or part of another one.
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Offline Wort-H.O.G.

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Re: late sugar addition
« Reply #1 on: January 02, 2015, 10:40:08 PM »
if you add it to the boil id go 1.5-2 packs. adding the sugar mid fermentation is also a good approach-giving time for yeast to work on the wort sugars and grow, then it will be ready for added sugar to ferment. attenuation can be better using the latter method.
Ken- Chagrin Falls, OH
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Offline HoosierBrew

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Re: late sugar addition
« Reply #2 on: January 02, 2015, 10:42:58 PM »
I add the sugar in the boil when I make IIPA and get good results, but there's no harm in adding it as krausen winds down. You'll dry the beer out either way.
Jon H.

Offline Wort-H.O.G.

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Re: late sugar addition
« Reply #3 on: January 02, 2015, 11:29:50 PM »
I add the sugar in the boil when I make IIPA and get good results, but there's no harm in adding it as krausen winds down. You'll dry the beer out either way.

Jon- you're more of a big beer and dry yeast guy than Ive been...would you advise also to go more than 1 pack if he throws the added sugar in the boil?
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: late sugar addition
« Reply #4 on: January 02, 2015, 11:49:49 PM »
I add the sugar in the boil when I make IIPA and get good results, but there's no harm in adding it as krausen winds down. You'll dry the beer out either way.

Jon- you're more of a big beer and dry yeast guy than Ive been...would you advise also to go more than 1 pack if he throws the added sugar in the boil?

1.090 is pretty big. I'd probably use a pack and a half, rehydrated.
Jon H.

Offline Stevie

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Re: late sugar addition
« Reply #5 on: January 02, 2015, 11:53:41 PM »
My vote is to add at the end, or close to, and pitch more yeast. Less hassle. When I add sugar to the boil, I like to pull a bit of wort to mix the sugar into before adding.

Offline Wort-H.O.G.

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Re: late sugar addition
« Reply #6 on: January 02, 2015, 11:56:45 PM »
My vote is to add at the end, or close to, and pitch more yeast. Less hassle. When I add sugar to the boil, I like to pull a bit of wort to mix the sugar into before adding.

 i was leaning that way also. i've not made a beer at 1.090, but the higher gravity ive had on some Belgian's, ive gotten better attenuation adding Belgian candi mid fermentation.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Wort-H.O.G.

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Re: late sugar addition
« Reply #7 on: January 02, 2015, 11:57:35 PM »
I add the sugar in the boil when I make IIPA and get good results, but there's no harm in adding it as krausen winds down. You'll dry the beer out either way.

Jon- you're more of a big beer and dry yeast guy than Ive been...would you advise also to go more than 1 pack if he throws the added sugar in the boil?
ok that's where i was landing on that..just wanted him to get his answer to that part.

1.090 is pretty big. I'd probably use a pack and a half, rehydrated.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: late sugar addition
« Reply #8 on: January 03, 2015, 12:01:06 AM »
FWIW, I've gotten IIPA down to 1.010 from 1.080 , mashing@ 148F for 90 minutes and sugar in the boil. Nice and dry. But like alot of things here, there are multiple ways to get there.
Jon H.

Offline jeffy

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Re: late sugar addition
« Reply #9 on: January 03, 2015, 02:02:46 AM »
I prefer the idea of adding the sugar during fermentation.  You get better utilization in the boil, an easier yeast starter and all you have to do is pour the sugar in later.  What's not to like?
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline pete b

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Re: late sugar addition
« Reply #10 on: January 03, 2015, 01:34:37 PM »
I put it in the boil because I know full well that I am capable of forgetting to put the sugar in later.
+1 to low mash temp and 90 minute mash.
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Offline Steve Ruch

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Re: late sugar addition
« Reply #11 on: January 03, 2015, 05:19:12 PM »
I prefer the idea of adding the sugar during fermentation.  You get better utilization in the boil, an easier yeast starter and all you have to do is pour the sugar in later.  What's not to like?
Now that's what I want to hear.
I couldn't come up with any reason it wouldn't work, but getting reassurance from knowledgeable folks like on this forum is very comforting.
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Offline Stevie

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Re: late sugar addition
« Reply #12 on: January 03, 2015, 05:20:51 PM »

I put it in the boil because I know full well that I am capable of forgetting to put the sugar in later.
Bingo

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Re: late sugar addition
« Reply #13 on: January 03, 2015, 06:17:31 PM »
I seem to recall reading that doubling wort gravity quadruples the amount of esters produced by the yeast culture in a Siebel publication on high-gravity production brewing.  My vote is to start out lower and add the sugar at high krausen.

Offline smkranz

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Re: late sugar addition
« Reply #14 on: January 05, 2015, 12:24:01 AM »
My recollection of reading Yeast (White & Zainasheff) is that adding sugar to high-gravity worts after fermentation begins will maximize the yeast's ability to metabolize all of the sugars in wort.  The theory is that if simple sugars are added up front, the yeast will attack them first because they're easier to digest, and will potentially poop out before taking on the more complex sugars.  I have done this for a number of years on big beers, with success.
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