I happen to have about 30 lbs. of corn sugar on hand. I’ve heard and read that adding some sugar to a recipe can help dry out a beer and keep the gravity up. My question is, how much is enough? And when would I add it? To the boil like it was extract? Or as a late addition to the boil? I’m sure the amount would depend on the style or intended outcome. But I’m curious as to the best method on adding it, and how much is too much, or too little. So on and so forth.
Cheers, and thanks much.