Geronimo
Norges Skaal!
- Joined
- Nov 19, 2011
- Messages
- 732
- Reaction score
- 135
It definitely seems there are 2 schools on this topic.
I just started the WE Choco-Raspberry port and the instructions said to dump all that sugar in after 5 days in primary. Being an experienced brewer, I'm not going to use a calendar to determine the correct timing for such an addition, so I did some research looking for the best SG to add the sugar. It seems that very few people subscribe to the late addition method, including the originator to whom the process is named after, Jean-Antoine Chaptal.
http://en.wikipedia.org/wiki/Chaptalization
So I thought long and hard (about 15 seconds) and decided to add the sugar right off the starting gate. I'm sure that meticulous step feeding might keep the most alcohol tolerant yeast cells working longer... but is that actually good? I suppose I might not achieve a really low FG... and therefore have a sweeter port than I would otherwise have.
I just started the WE Choco-Raspberry port and the instructions said to dump all that sugar in after 5 days in primary. Being an experienced brewer, I'm not going to use a calendar to determine the correct timing for such an addition, so I did some research looking for the best SG to add the sugar. It seems that very few people subscribe to the late addition method, including the originator to whom the process is named after, Jean-Antoine Chaptal.
http://en.wikipedia.org/wiki/Chaptalization
So I thought long and hard (about 15 seconds) and decided to add the sugar right off the starting gate. I'm sure that meticulous step feeding might keep the most alcohol tolerant yeast cells working longer... but is that actually good? I suppose I might not achieve a really low FG... and therefore have a sweeter port than I would otherwise have.
