« on: May 17, 2013, 09:44:27 am »
I made an American Brown Ale, and forgot to add the brown and cane sugars (1/2 lb. of each). It's fermenting merrily along, and I'm sure it'll be fine, but I could add the sugars while the yeast are active, to get to what the recipe really was.
I'm wondering about the best way to sanitize it, and I'd think extracting some of the fermenting beer, add the sugar, do a 10 minute boil, cool it, and add it back into the fermenter, would be best. I could just use more tap water, but the fermenter is rather full, and I also don't want to dilute it. It is just "clean" sugar, maybe I can just stir it into the fermenting beer? Thoughts? -- Dave King, BIER