I'm brewing a saison tomorrow, with 1 lb of honey. I did a search here to get a sense of what people have done (boil, pasteurize, or just put in the secondary), but haven't read one person who spoiled a beer putting it directly in fermenting wort (or at the peak of primary fermentation to the end of primary fermentation). Anyone spoil a beer doing this? Seems like the risk is very low, especially for something quickly fermenting or near fully fermented. Thoughts?