andy-10
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- Jul 9, 2010
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I know every recipe will be different, but, in general, how long do you wait before adding more malt or sugar?
I tend to make high alcohol beers, which are very active at first, then quieten down to a gentler fermentation after a week. I usually bump up then, when the brew is less dense but when there are still plenty of active yeast cells.
I tend to make high alcohol beers, which are very active at first, then quieten down to a gentler fermentation after a week. I usually bump up then, when the brew is less dense but when there are still plenty of active yeast cells.