Adding a lot of Dextrose.

That sounds like something in the context of babying yeast through the process of fermenting a super high gravity (high ABV) beer. For 99.999% of beers, this would be nonsense.

 

12 oz doses of dextrose for 28 days? That's 21lbs of dextrose. I don't know the context, but it can't be for a 5 or 10 gal recipe..

 

That looks like Sean Paxton's DFH 120 clone. Adding simple sugars near the end of fermentation is a technique for getting fermentations, where the wort includes sugar additions, to finish out.

The prevailing thought is that the yeast work on the more complex malt sugars then the simple sugars once they are introduced. If the simple sugars are present from the beginning of the fermentation then they are consumed first, yeast get lazy, and the fermentation does not finish out.

 

I had a feeling it had to do with a 120 clone. The below link says 12 oz twice a day for 14 days for a 10 gal batch. Context helps.

http://www.homebrewchef.com/120minuteIPArecipe.html

 

A 120 Minute Clone is an excellent project for beginners.

Discalimer: Not. Browse youtube for "120 Minute IPA Clone" and hilarity will ensue.

 

I wish the old forum threads were available for those threads . They were very entertaining when it happened.

 

Yeah. Those, plus the 'haunted beer' thread stick out in my mind. And anything with he who's name shall not be spoken. To bring this back on topic:

OP: Don't add dextrose to anything unless you have a very good reason to and you know what that reason is.

 

Don't add ANYTHING unless you have a very good reason to and you know what that reason is.

 

Porpoise driven brewing!

 

Don't add porpoises unless you have a very good reason!
HINT: They complement noble hops but clash with tropical fruits and citrus.

 

I'm ashamed to say my picture didn't work and I need to write in another forum (that isn't homebrew) for help.