Adding table sugar during fermentation

Discussion in 'Homebrewing' started by antlerwrestler19, May 23, 2013.

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  1. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    As of today I'm almost 2/3 of the way through fermentation on a DIPA (Conan yeast, 1.070). I made a mistake on brewday - forgot to add my 1lb of sugar at 5 minutes left in the boil. Question is - can I just dump the dry sugar directly into the fermenter or should I boil it down so it sterilizes and mixes better?

    Thanks,

    Kyle
     
  2. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

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

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    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.
     
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Ah, the old post-mash thin infusion decoction.
     
  5. reverseapachemaster

    reverseapachemaster Zealot (722) Sep 21, 2012 Texas

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

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    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.
     
  7. Hands22

    Hands22 Initiate (0) Oct 14, 2011 Florida

    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!).
     
  8. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    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.
     
  9. mattbk

    mattbk Savant (1,111) Dec 12, 2011 New York

    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.
     
  10. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah


    Smoke and mirrors. :rolling_eyes:
     
  11. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    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.
     
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