mobrewer wrote:I see. I wonder if the pH, alcohol and yeast population a few days into fermentation would be enough to kill any potential bacterial cells in the sugar. I mean boiling and cooling a simple syrup isn't that big of a deal, but it's easier to just add the sugar to the fermentor. I'm all about saving time and effort.
I just picture this scenario... at some point a fly landed on the sugar for a snack. On its feet was some acetobacter. Yay, vinegar beer. Time and effort down the drain, all because I was too fucking lazy to boil a bit of water and dump my sugar in there.
