I brewed an Irish Stout this weekend and rushed things a bit because of party I had to get to. Just realized that what I thought was priming sugar was actually part of the fermentable sugar for the recipe. It's already started fermenting and was wondering if I could boil some water, dissolve the sugar and carefully dump it into my ale pail.
I guess I could just let it go and get a light Irish Stout but I think they are low enough in ABV as it is.
Lessons Learned, always make sure you read the instructions and take a hydrometer reading before putting on the lid.