View Full Version : The 2/3 Sugar Break

11-15-2006, 10:28 PM
Hi folks, Ev here.
Can someone please explain what the 2/3 sugar break is, and maybe when it happens and how to recognize it, please?
I tried to use the search but being a computer idiot and all, I'm sure I did'nt use it properly.
Thanx - Ev

11-16-2006, 12:09 AM
Go to the forum SEARCH (http://www.gotmead.com/index.php?option=com_smf&Itemid=3&action=search) menu item and enter "sugar break" in the search for box, and Oskaar in the Author box. You'll find plenty of information in several of the posts there that will help to answer your question. You'll have a bit of reading to do, but it will benefit you with other relevant information as well.

Hope that helps,


Dan McFeeley
11-16-2006, 05:47 AM
For yet more information than you can read in a single sitting, click here:


For the Scott Lab Fermentation handbook. Includes all kinds of goodies, including the 2/3 sugar break.