I took a stab at Jamil's Belgian golden strong ale. I added the 3lbs of cane sugar during the boil but am now beginning to question if that may have been a poor decision. I was listening to The Brewing Network's podcast on the beer I was brewing and they mentioned that the yeast sometimes have a tendency to start with the simpler sugars and then give up on the more complex ones, which could possibly lead to a stalled fermentation.
My question is: should I pitch some yeast to avoid a stalled fermentation? I am a bit confused as to what I should do because at this point I have no way of telling if it will stall, but at the same time they mentioned that pitching once the fermentation has stalled is too late for it to help as the conditions will not allow for the yeast to survive.
Has anyone ever dealt with this before? Is it even a legitimate concern? I am relaxing with a homebrew, but I can't seem to get this topic off of my mind.
My question is: should I pitch some yeast to avoid a stalled fermentation? I am a bit confused as to what I should do because at this point I have no way of telling if it will stall, but at the same time they mentioned that pitching once the fermentation has stalled is too late for it to help as the conditions will not allow for the yeast to survive.
Has anyone ever dealt with this before? Is it even a legitimate concern? I am relaxing with a homebrew, but I can't seem to get this topic off of my mind.