Let’s say I add some sugar to a beer that has reached FG. Can I expect only a boost in ABV without further attenuation once the sugar has fermented out? Unfortunately, a 90 minute mash at 148F and 8 oz of sugar didn’t seem to get me my desired attenuation. Yes I understand that this is also based on wort composition, yeast selection, etc.
Generally the sugar addition is all that will ferment out.
OK. Seems like common sense but thought I would check. I will leave it alone unless I want to boost the ABV a tad. I have not confirmed FG with a second reading yet.
Sometimes a lower FG can be had as well, but that is mainly due to the additional water added to create your sugar solution that was added back to the fermenter. You may get lucky and eat away a few more points, but most of the time like Reverse said, the sugar addition is only consumed increasing the ABV.
Cool thanks. I plan to rouse the yeast in attempt to get a couple more points as it seems to have settled out very quickly especially for a kolsch yeast. Will take another reading in a week or so.
I’ll add the sugar directly. Pour it in dry. It ferments just fine, though you’d want to stagger your additions if you’re using a substantial amount.
I agree with Joe - for a Belgian tripel, I add it dry at high krausen/just past high krausen and let the yeasties have some glucose dessert.