1388 strong golden question...

[beerpressure]

I know others here will tell you differently, but when using more than 1# of sugar I always add 1# to the boil and the remainder of the sugar in a pre-boiled solution at about day 5 or 6 in the fermentation just as it starts to slow. This allows the yeast to first eat up any maltose from the grains before giving them the desert (pounds of sugar). I have experienced stuck fermentations when adding all the sugars before (2-3#) into the boil b/c the yeast quickly consume the simpler sugars and get too tired to eat up all the maltose remaining behind leaving an underattenuated beer for the style. Just my .02$

This is good advice. I just kegged up a golden strong ale today. My method was 1 lbs. of sugar in the boil and 2 lbs sugar solution as the ferment slowed down and it finished at 1.004. Also, ramping up the ferment temperature helps dry these mothers out.

[luckydevil]

I know others here will tell you differently, but when using more than 1# of sugar I always add 1# to the boil and the remainder of the sugar in a pre-boiled solution at about day 5 or 6 in the fermentation just as it starts to slow. This allows the yeast to first eat up any maltose from the grains before giving them the desert (pounds of sugar). I have experienced stuck fermentations when adding all the sugars before (2-3#) into the boil b/c the yeast quickly consume the simpler sugars and get too tired to eat up all the maltose remaining behind leaving an underattenuated beer for the style. Just my .02$

Thanks for the advice. I'll try that next time.