Well, yesterday i was making my first attempt to a tripel, but saddly for me i missed the OG with a final 1.062 instead a 1.080, i just add a pound of Dextrose at 10 min before the boiloff, of 13 punds of grains ( 5 gal batch)… so i heard a method of adding table or corn sugar after fermentation takes off most of the sugars…
can anywone help me with this issue? it is safe? how much sugar do i have to add?
thanks!
Al
I usually start with a base beer about 1.060, then add sugars once fermentation is mostly done. Just be sure to keep your ferment cool as simple sugars will throw a lot of heat as they’re fermented.
I just boil the sugar in a few cups of water, like you would when you’re bottling.
thanks Nateo, good advice!
The kind of sugar doesn’t matter much, but it’s a chance to provide some character if you want to. If you can get date sugar that’s nice in a trippel. Honey too.
I just pour the sugar straight in. Dry table sugar. The yeast will find it and eat it.
No worries or problems with contamination so far.
si, if im right adding 1 pound of sugar (dex) will aporting 9 points? 1.062 a 1.009 = 1.071
Yeah, dry sugar shouldn’t have much, if any germs on it. I like to boil it first just to make sure it’s well dissolved, but its probably not necessary.
I added a pound dry to a dopplebock a week or two back as my OG was lower than I wanted.
Gravity when I added it was 1.019. Gravity when I kegged last night was 1.016, so I’m pretty sure all the sugar became alcohol. And then some.
I roused the yeast and tossed in an extra packet of dry lager yeast, since I’d missed the opportunity to get it in during high kraesun.
I think the beer has other flaws that make it not as drinkable as I’d like, but it’s going to taste good enough on cold nights from a brandy snifter. And I won’t be having/needing many more than one at a time.
i forgot to stablilize the mash with salts, otherwise have had better results and efficiency… >:( 
i learned the lesson now
well Joe, i think im going for dextrose disolved in hot water then cooled, just for precaution for me, don’t want to fail on this too…
cheers! Al
Good luck. There’s many ways to get the same result. Do what works for you.
JOE
Joe, it’s my pleasure to award you the Gold Star for Pragmatism!
i agree! thanks Joe Sr.!
wow, what a pleaseant smell in the airlock, first time i use a WLP500,… wow
Its the Chimay strain…and it smells wonderful doesnt it? My favorite Belgian strain.
yes! really good…mm the worst part is time wating,
Wouldn’t the ultimate in pragmatism just be to let it ride and call it a Dubbel 
Nice!
I think it would be a little pale for a dubbel. Blonde would be more appropriate. 
mmmm… after 4 days of fermentation i checked the FG in this moment and is already in 1.005… thats aprox 7.5% abv at this moment… so i adding 1 pound of dextrose to the fermentor… how much will add in alcohol… please help!
Assuming the sugar ferments completely (and it probably will) and it’s a 5 gal. batch, it will add about 1.1% ABV.
Thanks Denny!