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Glenn
08/08/07 08:22 PM  
Adding extra fermentables to primary
I'm brewing a big Belgian and I've heard in a couple of places that I should add extra fermentables after primary fermentation has commenced.

How is this achieved? ie, Should I add the dextrose dry or in a water solution? Should I stir it in or should I avoid disturbing the yeast/krausen?

BPotts
08/08/07 09:08 PM  
Re: Adding extra fermentables to primary
I would boil in a cup of water or more (depending on headpsace and number of additions you're planning) to sanitize and then let cool...Simply pouring it in (trying not to splash) would suffice. Also don't try to do this after two weeks of primary fermentation or so because you risk oxidation of the yeast.
Matt Walker (mwsf)
08/08/07 10:11 PM  
Re: Adding extra fermentables to primary
I do this all the time with my Belgian-style beers. I brew my all-malt beer, wait until fermentation reaches high-krausen, boil my sugar on the stove with a small amount of water, cool, and add it to primary. Works great for getting a high attenuation out of your beers.
Glenn
08/08/07 11:16 PM  
Re: Adding extra fermentables to primary
Thanks all for the advice.
 
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