New to brewing. I'm trying to understand when and where it makes sense to intentionally add sugar. Based on what I've read/researched so far, I can think of three places where it makes sense:
- As part of the grain bill, there will be grains and perhaps other ingredients that contain sugar in them. Some of these sugars will be fermentable, and some of them will not be. The ones that are fermentable will (hopefully) go on to be consumed in the production of alcohol. The ones that are not fermentable will be left behind and will contribute to the taste & sweetness of the finished product. So these are present prior to mashing in the grain bill itself.
- After fermentation, unfermentable sugar can be added simply for the purpose of affecting taste/sweetness of the finished product.
- After fermentation, fermentable sugar can also be added to help prime the beer and carbonate it.
Is my understanding above correct, or is it misled in any way? Are there any other conditions or stages when I would want to add fermentable/unfermentable sugar, and why?