Folks Quick question Adding Glucose during the boil will help getting a greater OG. Would all the glucose be converted in alcohol by the yeast? Will it leave a sweet taste? What are the benefits / drawbacks of sugar addition during the boil? Thanks Matt PS - it is for a cream ale
Assuming you don't reach your yeast's ABV tolerance, yes. No. Benefits: Higher ABV, Drier Beer and less Body (for a given OG, vs. same OG from all malt) Drawbacks: Higher ABV, Drier Beer and less Body (for a given OG, vs. same OG from all malt) i.e. it depends on your goals. Or, if you meant "during the boil" vs. "added to the fermenter," adding during the boil is marginally more sanitary and avoids opening the fermenter to add the sugar. OTOH, if you plan to add a lot of sugar, consider adding it to the fermenter, perhaps at high krausen. When yeast are presented with a glucose rich environment, they may not prioritize transport mechanisms and enzymes for the more complex sugars.
