Adding Fermentables during Primary Fermentation

[althea]

I was reading Jamil's article in BYO about a Belgian Strong Ale and how one method for getting better attentuation (as a homebrewer) is to add the simple sugars right as the primary fermentation is finishing up but when the yeast is still active versus adding all fermentable during the boil. He said to make a syrup and add to the fermenter. My question, would you stir this in gently or just pour the syrup in and have it sink to the bottom?

Thanks!

 

[BigB]

The yeast activity would mix it in just fine. But you could gently stir if you wanted.