Another WCIPA today. 92% Cambrinus IPA malt, 5% Bonlander Munich. 3% sugar for drinkability. Veteran’s Blend for bittering, Krush and Cryopop original for finishing. DH with Cryopop. Ferment with Lallemand BRY-97
Non exciting pic….
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25…26… they certainly run together after a while. 
That looks nice Denny. I think the sugar addition (which I assume is not new for you) is a great idea. Any info on CryoPop you can share? I’m not familiar at all.
Not brewing today, but Sunday I’ve got a Barleywine Smash on tap. Maris Otter, Pilgrim and WLP028 Scottish Ale.
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Not brewing per se, but I’m starting my 2026 batch of holiday mead tonight.
Local honey, blackberries, and juniper.
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I have some Krush for an upcoming brew. Never used it. Looking forward to it.
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Oopsie! I plead old.
Not brewing until we get home from FL at the end of the month.
I always put some corn sugar in my WCIPA’s, usually a pound in a 11 gallon batch. It dries them out a bit (so they are not too sweet) and as you say Denny, improves drinkability.
Interesting that you’re employing simple sugar in an IPA. Why not just reduce the ABV to under 7% and mash for fermentability? Just asking for my education.
I just use table sugar. No difference and I’ve got it on hand.
It produces a different effect. The body is lighter than simply making it more fermentable. I go for fermentability from the grain, too, with a 149F/90 minute mash.
The sugar yields alcohol without the body, color, and flavor that would have been yielded by the amount of malt needed to produce the same amount of alcohol. Hence the beer is lighter, crisper, more crushable.
Using as much as 10% sugar is pretty common for a WCIPA, including in commercial brewing. Sucrose or dextrose, doesn’t matter. One brewing myth that needs to go away is that using sucrose is hard on the yeast. It is not. As Denny points out, functionally there is no difference between the two.
I started adding sugar after brewing Denny Kong at North Park with Kelsey McNair. Haven’t made a WCIPA without it since then.
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