So, last Sunday I brewed 10 gallons of a triple IPA, but I realized a day after pitching the yeast that I forgot to add the 2 lbs of dextrose/sucrose at flameout that the recipe calls for. To rectify this, my plan is to add the 2lbs of table sugar (1 lb per 6 gallon carboy) to primary. I pitched the yeast last Monday and the Krause is just starting to recede. My plan is to boil the sugar in a small amount of water, cool, and add directly to the fermentors, but my question is how much water should I use? Also, can I add it all at once, or do I need to break it up into smaller additions over the course of a few daysas to not stress the yeast? iI was thinking of using one - two pints of water per lb of sugar. Does anyone see any potential issues with this? I did a cursory search on Google, but couldn't find anything definitive from any reputable sources. Thanks in advance!
Use as little water as possible, i.e. just enough to dissolve the sugar, assuming you don't want to dilute your beer. The amount needed will be very little. I wouldn't bother breaking up it into smaller additions.
I add sugar just after high krausen. I try to keep the beer in the fermenter this way. No heavy bubbling/blowoff this way. The yeast love it when you add fuel to the fire. I don't sanitize my sugar. Straight into the fermenter. Hopefully that keeps them from chewing through it as fast. sanitation is the fact that it's an aerobic acidic environment with 4 or 5 percent alcohol by the time the sugar hits the little guys.
So I boiled 2 lbs of sugar in 1 liter of water, cooled, and split evenly between the two carboys on Monday. I checked the gravity today, and it is already down to 1.010 (abv of 10.05%). Tastes great already. This will be amazing after a little age and multiple dry hop additions. Thanks for the advice!
