Using Sugar to dry out a stout?

[Fal]

I brewed a stout over the weekend, but because I didn't add and flaked barley. Could I add table sugar after initial fermentation to try and dry it out a bit? Has anyone else tried this or any thoughts on how much I should add?

[Qs]

Flaked barely adds body to stout, not dryness AFAIK. Adding sugar will just mean less body in your stout. So no flaked barely and then sugar will probably be too thin. What was the grist for the stout and whats your expected FG?

[Fal]

My mistake, I thought it added dryness and oats added body.

[Qs]

Maybe you are thinking of roast barley rather than flaked. That gives that sort of roasty dry taste.

[Fal]

Thanks a mill

[Leann ull]

Sugar will bump alcohol but make it thin, dark lme would have been a better bet.