I am thinking of trying an all grain plus dextrose recipe for Dogfish 120 Minute. It requires alot of small dextrose additions once the all grain fermentation has died down and new wlp099 is pitched.
My question pertains to sanitation. The few recipes and threads that I have seen on this do not seem to mention boiling the dextrose in a small amount of water (like you would for priming). It sounds as if they add it in powdered form directly to the fermenter. The alcohol content will be fairly high even at the start of sugar additions - but is that enough for sanitization?