I have a IIPA (1.075 OG) that is currently fermenting. The recipe calls for 2# dextrose to be added to the boil, which would have raised the OG up over 1.090....but I did not add it to the boil, instead I am waiting to add it to the primary fermenter after most of the maltose has been consumed.
I am going to add the sugar in two one pound increments, boiled in two cups of water each time to ensure that I do not get an infection.
My quesiton is this:
Do I just pour the cooled simple syrup into the fermenter or do I pour it in and stir it up?