So embarrassed to admit this... brewed a batch of Belgian ale today... was supposed to put the belgian candi sugar in during the boil...
And promptly forgot to do so. I realized while cleaning up that the sugar was still sitting in its bowl (away from where I was working) so it wasn't added. Has anyone done this before? I was thinking about adding it to the primary in a day or two when I see active fermentation, but my worries is that since it wasn't added to the boil, won't I be introducing possible contaminants to the fermenter? Should I wait to add it later, or add it now? Or should I forget it all together and just enjoy whatever the end-product turns out to be? Any input is greatly appreciated. And yes, next time I'll put it in my work area...
D'oh!
And promptly forgot to do so. I realized while cleaning up that the sugar was still sitting in its bowl (away from where I was working) so it wasn't added. Has anyone done this before? I was thinking about adding it to the primary in a day or two when I see active fermentation, but my worries is that since it wasn't added to the boil, won't I be introducing possible contaminants to the fermenter? Should I wait to add it later, or add it now? Or should I forget it all together and just enjoy whatever the end-product turns out to be? Any input is greatly appreciated. And yes, next time I'll put it in my work area...
D'oh!