Beer Forum

Im getting ready to brew a B.G.S and am adding the sugar to the fermenter after high krausen. When planning my pitching rate, do I use the og calculated post boil or the expected gravity after adding the sugar in the fermenter.

Thanks

Hello and welcome to the forum. Don't forget to introduce yourself over in the new user section. As far as your Belgian Golden is concerned you since you will be adding the sugar after high krausen, you should set your pitching rate to your post boil OG not including the extra sugar as the yeast will multiply during their growth phase and have more than enough "oomph" to rip through your simple sugar addition. Which yeast strain are you using for this one?

I appreciate the help. I was planning on using Wyeast 1388.

Ahh...tis a good one! I love the overripe pear notes it throws off too!