[denny]

Add Glucoamylase

Or just say good enough for this time around

That’s what I would do.  Probably brew a bitter crisp beer to blend it with.     

….but if you just gotta add something with the anticipation of a reduced FG, I’d add enzymes over sugar.

Yep. Although I've screwed up enough batches trying to "save" them that I tend to just let it ride.

[chinaski]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Hold up- does it taste too sweet or are you just going by gravity?

[joe_meadmaker]

I doubt adding sugar will change the FG. I believe it will ferment out resulting in higher ABV but will take you right back to the same FG when it’s done.

I think there are two parts to the theory behind adding some sugar.  The first is that the volume of the batch is being increased (albeit a very small amount) with something that is highly fermentable.  So the main batch will have a certain FG, plus the sugar addition with a potentially much lower FG, together will result in a lower FG for the entire batch.  The other thing is with the second sugar addition the yeast will grow and become active again and could possibly pickup some additional existing sugars that were already there.  I don't recall where I saw the second one.  Not sure if that happens or not.

I have see this work in practice though.  I brewed a honey wheat ale once.  The primary fermentation stop at 1.008.  I added honey which brought the SG back up to 1.016.  The fermentation picked back up and the FG ended up being 1.006 after the secondary.

If there is a change in FG though, I would expect it to be small.

[erockrph]

I doubt adding sugar will change the FG. I believe it will ferment out resulting in higher ABV but will take you right back to the same FG when it’s done.

I think there are two parts to the theory behind adding some sugar.  The first is that the volume of the batch is being increased (albeit a very small amount) with something that is highly fermentable.  So the main batch will have a certain FG, plus the sugar addition with a potentially much lower FG, together will result in a lower FG for the entire batch.  The other thing is with the second sugar addition the yeast will grow and become active again and could possibly pickup some additional existing sugars that were already there.  I don't recall where I saw the second one.  Not sure if that happens or not.

I have see this work in practice though.  I brewed a honey wheat ale once.  The primary fermentation stop at 1.008.  I added honey which brought the SG back up to 1.016.  The fermentation picked back up and the FG ended up being 1.006 after the secondary.

If there is a change in FG though, I would expect it to be small.

The reason you see a lower FG is because alcohol has a lower specific gravity than 1.000. Adding something that ferments out fully will put more alcohol in solution, but the unfermented dextrins/sugars are still there. You don't end up with something that is less sweet, just more alcoholic.

[Fire Rooster]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Hold up- does it taste too sweet or are you just going by gravity?

Didn't taste it, still in fermenter.  Gravity is only part of it, if it was a higher OG
a FG of 1.014 would be fine.  Since I only brew session brews i found ABV a little
over or under 4 ABV is fine.  When I get too close to 3 ABV it starts to feel/taste like
a flavored soft drink.  I prefer dry, if it's a little sweet that's fine.
I want my ABV. (hint song)

For those with no clue-
https://www.youtube.com/watch?v=wTP2RUD_cL0

Cheers

[Fire Rooster]

Current gravity 1.020, and airlock still bubbling.
Will it hit 1.014 ? or below ? time will tell.

Cheers

[denny]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Hold up- does it taste too sweet or are you just going by gravity?

Didn't taste it, still in fermenter.  Gravity is only part of it, if it was a higher OG
a FG of 1.014 would be fine.  Since I only brew session brews i found ABV a little
over or under 4 ABV is fine.  When I get too close to 3 ABV it starts to feel/taste like
a flavored soft drink.  I prefer dry, if it's a little sweet that's fine.
I want my ABV. (hint song)

For those with no clue-
https://www.youtube.com/watch?v=wTP2RUD_cL0

Cheers

If you didn't taste it, how do you know it's too sweet?

[Fire Rooster]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Hold up- does it taste too sweet or are you just going by gravity?

Didn't taste it, still in fermenter.  Gravity is only part of it, if it was a higher OG
a FG of 1.014 would be fine.  Since I only brew session brews i found ABV a little
over or under 4 ABV is fine.  When I get too close to 3 ABV it starts to feel/taste like
a flavored soft drink.  I prefer dry, if it's a little sweet that's fine.
I want my ABV. (hint song)

For those with no clue-
https://www.youtube.com/watch?v=wTP2RUD_cL0

Cheers

If you didn't taste it, how do you know it's too sweet?

I didn't state if it was sweet or dry, don't know, not concerned.
My only intent is to bump up ABV.

Cheers

[denny]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Hold up- does it taste too sweet or are you just going by gravity?

Didn't taste it, still in fermenter.  Gravity is only part of it, if it was a higher OG
a FG of 1.014 would be fine.  Since I only brew session brews i found ABV a little
over or under 4 ABV is fine.  When I get too close to 3 ABV it starts to feel/taste like
a flavored soft drink.  I prefer dry, if it's a little sweet that's fine.
I want my ABV. (hint song)

For those with no clue-
https://www.youtube.com/watch?v=wTP2RUD_cL0

Cheers

If you didn't taste it, how do you know it's too sweet?

I never said it was sweet or dry, not concerned.
My only intent is to bump up ABV.

Cheers

Sorry, I misunderstood.

[Fire Rooster]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Hold up- does it taste too sweet or are you just going by gravity?

Didn't taste it, still in fermenter.  Gravity is only part of it, if it was a higher OG
a FG of 1.014 would be fine.  Since I only brew session brews i found ABV a little
over or under 4 ABV is fine.  When I get too close to 3 ABV it starts to feel/taste like
a flavored soft drink.  I prefer dry, if it's a little sweet that's fine.
I want my ABV. (hint song)

For those with no clue-
https://www.youtube.com/watch?v=wTP2RUD_cL0

Cheers

If you didn't taste it, how do you know it's too sweet?

I never said it was sweet or dry, not concerned.
My only intent is to bump up ABV.

Cheers

Sorry, I misunderstood.

Everythings cool, you are getting old 

[denny]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Hold up- does it taste too sweet or are you just going by gravity?

Didn't taste it, still in fermenter.  Gravity is only part of it, if it was a higher OG
a FG of 1.014 would be fine.  Since I only brew session brews i found ABV a little
over or under 4 ABV is fine.  When I get too close to 3 ABV it starts to feel/taste like
a flavored soft drink.  I prefer dry, if it's a little sweet that's fine.
I want my ABV. (hint song)

For those with no clue-
https://www.youtube.com/watch?v=wTP2RUD_cL0

Cheers

If you didn't taste it, how do you know it's too sweet?

I never said it was sweet or dry, not concerned.
My only intent is to bump up ABV.

Cheers

Sorry, I misunderstood.

Everythings cool, you are getting old 

Getting?  😆

[neuse]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Hold up- does it taste too sweet or are you just going by gravity?

Didn't taste it, still in fermenter.  Gravity is only part of it, if it was a higher OG
a FG of 1.014 would be fine.  Since I only brew session brews i found ABV a little
over or under 4 ABV is fine.  When I get too close to 3 ABV it starts to feel/taste like
a flavored soft drink.  I prefer dry, if it's a little sweet that's fine.
I want my ABV. (hint song)

For those with no clue-
https://www.youtube.com/watch?v=wTP2RUD_cL0

Cheers

If you didn't taste it, how do you know it's too sweet?

I never said it was sweet or dry, not concerned.
My only intent is to bump up ABV.

Cheers

Sorry, I misunderstood.

Everythings cool, you are getting old 

Getting?  😆

A lot of us are in that boat. Just keep on brewing.

[joe_meadmaker]

I doubt adding sugar will change the FG. I believe it will ferment out resulting in higher ABV but will take you right back to the same FG when it’s done.

I think there are two parts to the theory behind adding some sugar.  The first is that the volume of the batch is being increased (albeit a very small amount) with something that is highly fermentable.  So the main batch will have a certain FG, plus the sugar addition with a potentially much lower FG, together will result in a lower FG for the entire batch.  The other thing is with the second sugar addition the yeast will grow and become active again and could possibly pickup some additional existing sugars that were already there.  I don't recall where I saw the second one.  Not sure if that happens or not.

I have see this work in practice though.  I brewed a honey wheat ale once.  The primary fermentation stop at 1.008.  I added honey which brought the SG back up to 1.016.  The fermentation picked back up and the FG ended up being 1.006 after the secondary.

If there is a change in FG though, I would expect it to be small.

The reason you see a lower FG is because alcohol has a lower specific gravity than 1.000. Adding something that ferments out fully will put more alcohol in solution, but the unfermented dextrins/sugars are still there. You don't end up with something that is less sweet, just more alcoholic.

True enough.  I agree that the unfermented sugars will still be there.  But there was a mention from Fire Rooster of possibly adding enough sugar to raise the ABV by 1%.  That's almost a 33% increase from the current level.  I think that could change the flavor and body enough that the perceived sweetness could be lower.  Maybe not though, just a guess on my part.  The rest of the recipe would definitely come into play.

[denny]

I doubt adding sugar will change the FG. I believe it will ferment out resulting in higher ABV but will take you right back to the same FG when it’s done.

I think there are two parts to the theory behind adding some sugar.  The first is that the volume of the batch is being increased (albeit a very small amount) with something that is highly fermentable.  So the main batch will have a certain FG, plus the sugar addition with a potentially much lower FG, together will result in a lower FG for the entire batch.  The other thing is with the second sugar addition the yeast will grow and become active again and could possibly pickup some additional existing sugars that were already there.  I don't recall where I saw the second one.  Not sure if that happens or not.

I have see this work in practice though.  I brewed a honey wheat ale once.  The primary fermentation stop at 1.008.  I added honey which brought the SG back up to 1.016.  The fermentation picked back up and the FG ended up being 1.006 after the secondary.

If there is a change in FG though, I would expect it to be small.

The reason you see a lower FG is because alcohol has a lower specific gravity than 1.000. Adding something that ferments out fully will put more alcohol in solution, but the unfermented dextrins/sugars are still there. You don't end up with something that is less sweet, just more alcoholic.

True enough.  I agree that the unfermented sugars will still be there.  But there was a mention from Fire Rooster of possibly adding enough sugar to raise the ABV by 1%.  That's almost a 33% increase from the current level.  I think that could change the flavor and body enough that the perceived sweetness could be lower.  Maybe not though, just a guess on my part.  The rest of the recipe would definitely come into play.

Since alcohol is sweet I'd guess it would go the other way.

[joe_meadmaker]

Then why are things which are fermented to "dryness" dry and not sweet?