Adding simple sugar during fermentation

jtmwhyte · Post by **jtmwhyte** » Mon Jul 25, 2016 9:42 am

I'm looking to capitalize on the warm weather and brew a saison. I am going with all Weyermann Pilsner malt and I have one vial of Yeast Bay Saison yeast. I'm planning to get the OG to ~1.048 and then bump up the gravity during fermentation with some table sugar to go easier on the yeast. Has anyone here done this?

GDoucet · Post by **GDoucet** » Mon Jul 25, 2016 9:58 am

Hopefully this works. I've never posted links from within the forum before.

viewtopic.php?f=3&t=6462

I've done this a couple times and I've ended up adding it in after primary. Not sure it's necessary though for a low OG and the high attenuation saison yeasts.

sleepyjamie · Post by **sleepyjamie** » Mon Jul 25, 2016 1:01 pm

I did this during my last two saisons. Added about 4% dextrose after day two. FG ended up at 1.005.

jtmwhyte · Post by **jtmwhyte** » Mon Jul 25, 2016 9:51 pm

sleepyjamie wrote:I did this during my last two saisons. Added about 4% dextrose after day two. FG ended up at 1.005.

How did you add the sugar, Jamie?

sleepyjamie · Post by **sleepyjamie** » Mon Jul 25, 2016 9:55 pm

Boiled the sugar for 15 min. Cooled. Then pitched into primary fermenter.

Sent from my iPhone using Tapatalk

Adding simple sugar during fermentation

Adding simple sugar during fermentation

Re: Adding simple sugar during fermentation

Re: Adding simple sugar during fermentation

Re: Adding simple sugar during fermentation

Re: Adding simple sugar during fermentation

Who is online