oops! put 4oz more sugar at ferment stage

[Lord Lucan]

Will it have much/any effect on the finished brew?

12 days ferment from Burton Bridge Beer... SG 1.010 today..... if same tomorrow... it's going in bottles :

 

[bobsbeer]

It will have a very slight increase in the ABV, but not enough to spoil the balance of the brew. You will be just fine.

 

[Lord Lucan]

It will have a very slight increase in the ABV, but not enough to spoil the balance of the brew. You will be just fine.

Thanks Bob,

I'll grow my fingernails back now

 

[RobWalker]

yeah, just make sure the extra sugar ferments out if you added it at any stage later than the initial one...the only effect it would have other than ABV is decreasing the body slightly and in turn upping the bitterness, but like bobsbeer says it's pretty minimal, i would go as far as to say unnoticable.

 

[Lord Lucan]

Cheers Rob... I added full bag dextrose (1kg) instead of 800g at the beginning :?

Taken a bit longer than anticipated for the ferment.. but SG today is 1.010 and if its the same tomorrow I'll bottle it..

It smelt gorgeous too... mmmmm cant wait

 

[Lord Lucan]

Well it's at a steady 1.010 for the second day.... ran out of time today... I'll re-check in the morning... if it's the same SG I'll bottle up... :

 

[RobWalker]

I would leave it a few days to let the yeast clean up - you will get a better tasting beer :)

 

[Lord Lucan]

Now at 1.008... just on top of the black section... I'm sure I can give it another day.. :wha:

 

[Lord Lucan]

Mmmmmm... just had my first bottle.

Not a great head unless you pour it from 8" high... about 5%

2nd batch ongoing.... how long can you leave it after the fement stops??
Ive no more bottles and am waiting for a Cornie keg to arrive.

 

[RobWalker]

You wanna give it 3 days so the yeast clean up after fermentation - then transfer it off the trub after that, either into secondary to clear out or into keg/bottles.