Help? What do you think will happen...

[ArizonaGoalie]

Brewed a tripel last night that I was very, very excited about. I had 1lb of Belgian candy sugar to add at flameout, however....

I drank an entire growler of Karl Strauss Off The Rails, so I wasn't on top of my game by the end of the boil, I flipping forgot to add the sugar. SO, while the boil was cooling, I boiled 2 cups of water, added the sugar, dissolved it, boiled for another minute, then cooled it to pitching temp.

When my boil was cooled, I poured it in the fermenter and added the cooled sugar water.

Then I pitched the yeast and this morning it's rocking.

So - how do you think this will impact the end result? I've reached a point in my brewing 'career' where I know that what will happen will happen, so I'm not stressing, but looking for advice from my fellow brewing brothers and sisters....

Thanks in advance

 

[chickypad]

I would have just paused the cooling and added it. Even if the wort was already cooled beyond the pasteurization point I don't think you have to worry about sanitation issues with pure sugar. What you did shouldn't have any effect though other than adding 2 cups of volume to your batch which should be minimal effect on gravity. Lots of folks add it that way directly to the fermenter part way through fermentation.

 

[beergolf]

You will be fine. Often brewers even add sugar a few days after fermentation starts. The yeast will find it a consume it whenever you add it.