Adding table sugar during fermentation

I'd mix it with some water and boil it for a 5 minutes or so like you would for bottle conditioning.

 

I sanitize a pot and add the sugar to the pot. Then I pull some of the ferment and mix it with the sugar. Then I dump it in.

 

Ah, the old post-mash thin infusion decoction.

 

I prefer to make a syrup as others have explained but many add dry sugar with no ill effect.

 

No decoction, any sanitized bowl will do. I just usually use a stainless pot or stainless bowl. A wisk helps too.

That is a pretty funny name though.

 

I add dry sugar directly to my fermenters all the time. Only add a little bit at first though as the sugar can act as a nucleation point for dissolved CO2 and make a big mess (everywhere!).

 

Boil and sterilize (with wort) . . . you don't know where that sugar has been. It only takes about 3-4 ounces of wort/beer to saturate your sugar, a one minute boil, let it cool, and pitch. You are introducing some O2, but this is a very small sample.

This technique works well for high gravity brews . . . intentionally add your sugar after high krausen. The idea is to make the yeasties work harder on the main course (maltose), before you serve them desert (simple sugars). An added benefit is a reduced blow off. Just be careful with sanitation and you will be fine. Adjust for new OG and watch those bubbles take off again.

 

I used to do this - until I realized Belgian brewers always add simple sugars directly to the boil (and they make some pretty high gravity beers...) With a proper, healthy pitch, I think the yeast will consume all of the sugars avaliable. I've just done this in a batch and had no attenuation problems whatsoever.

 

Smoke and mirrors.

 

You could boil it, but I agree with Matt. With a healthy pitch and a presence of alcohol you should be ok to just pitch it in there. Maybe I'm just too lazy to boil and cool the sugar.