Is 20 percent dextrose (added post fermentation) too much for a dry wc IPA

tyrub42

Hi everyone,
Gonna be totally honest this is just me trying to find ways to not make a second yeast starter, but I frequently use 10 percent dex in wc IPAs and enjoy it. I looked around but it seems like the dangers of too much dextrose are mostly when it's added before the main fermentation. If I add it all to the fermenter on day 3-4 when fermentation is winding up, is there any danger? Seems like it should be fine, but figured I'd ask here. Thanks!

lumpher

You can use 20%, but be very careful about your ferm temps. Many Belgians use close to 20%. Add when ferm is winding down, using simple sugar.

Beerstein

Or add it in small doses. I accidentally used 10% a while back. That was plenty to dry it out. Didn't taste fusel-ly, but had a definite buzz factor.

AlexKay

I use 50% honey in my braggots. I know there are theoretically problems, but I’ve never come across them. Worth trying to see if it works for you!