Gusmedic
Well-Known Member
- Joined
- Feb 22, 2015
- Messages
- 72
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- 5
I have a French saison fermenting and my instructions say to add 1# corn sugar once fermentation has slowed down to help dry it out. Well after several beers today I thought it was a good idea to add the sugar and completely forgot the Step of boiling it in water and adding the sterile solution. I just opened lid, and dumped the sugar straight in. I'm not overly concerned about infection, but how much of this will actually ferment if it just falls to bottom? Should I stir this all up with sanitized spoon spoon over next few days or will this really just kick up trub and possibly give off flavors?