Hi, in Germany, the 'Deutsches Reinheitsgebot' dictates that the use of anything apart from yeast, water, malt and hops, nothing else is allowed to be used. So, using a bit of sugar or honey for the second fermentation is not allowed, if you stick to it. They traditionally use a 5% or so of the wort with the sugar from the malt in it, to add to the bottle or keg.
Anyone has got experience with this and if so, what % is good to use for a blond or an IPA?
Cheers, Arjan
Anyone has got experience with this and if so, what % is good to use for a blond or an IPA?
Cheers, Arjan