Homebrewers - Whats in the fermenter?

Originally Posted by JHinc

Might not be uncommon but it cant be good influence on the end product.
Foam stability, protein binding ..

But then again it could easily be me thinking to pure, i mainly deal with pilseners and the standards we use for that.

Yeah, coming from a large brewery standpoint, I can understand. Lagers tend to be higher pH than ales. Hell, some of the sours will get down close to 3.0. I don't tend to think in large brewery terms, just the fact that you make such a clean product and make it so consistently is mind boggling.

[kaisersozei]

Racked the CohiBrew DIPA into the secondary last week, SG right at about 1.019 so it fermented down quite a bit.

Yesterday I brewed up my 2010 Christmas ale, this year going for a Belgian Specialty using Trappist yeast and adding some cinnamon, orange peel, cardamon and ginger. Have a question for the group on calculating OG. I plan on adding dark Belgian candy sugar to the primary a few days after fermentation begins. I'm trying to determine how much to use, based on the impact it will have on the starting gravity. From what I've read, the sugar has a gravity of 1.036 OG/lb/gal.

I measured OG this morning (without the sugar) at 1.060, a few points lower than target. Is it safe to say that 16 oz would bring that to 1.067 (1.036/5) and 8 oz to 1.064 (50% of 1.036/5)? This is in a 5 gallon batch.