Strength Question

[Itchy]

I'm brewing my first Homebrew Kit and was wondering IF It would make it Stronger if I added More Sugar & Yeast when Fermentation stops then add a bit of Barley Malts when this fermentation stops?

 

[peebee]

A common approach for beginners (and even some commercial outfits) is to add sugar to up the alcohol content of beer. Adding sugar (no need to wait until the end of fermentation) will certainly make the beer "stronger" unless so much is added it kills the yeast! Many beer yeasts will not tolerate more than 5-7% alcohol (some specialist ones may go to 10-12%).

But adding any appreciable amount of sugar makes for lousy beer! The beer will be "thin" (watery) and taste nasty (some say "cidery" which is rather putting down cider!). And be very sweet if the sugar was overdone. Some kits already add too much sugar so adding more never does any good, but modern beer kits (some malt only) are a huge improvement over several years ago when "home-brew" got a reputation for being awful.

Beer is made from malt, not sugar.

 

[Cwrw666]

What Peebee says. Sugar makes bad beer - often called `homebrew twang', and well worth avoiding.

 

[JapanBrew]

Not a good idea.
Start slow. Understand the concept. Once you understand you'll get the ability to hone in on alcohol. But, remember, strong beers many times taste like nail polish.
Late note but welcome to brewing.

 

[HisDudeness]

If you want to up the strength best to add extra malt extract (dry or liquid) and as said previously you do this at the start of fermentation not the end