Adding simple syrup to fermentation

[Ozwald]

Crap. Now I have to teach my yeast to double clutch.

[brewinhard]

Crap. Now I have to teach my yeast to double clutch.

Surprised to hear that your house strain can't do that.

[mobrewer]

I don't even bother boiling sugar before adding it to the fermentor. I just add small doses over a two day period after the Krausen has fallen.

[spiderwrangler]

Only reason to boil it is if you're worried about sanitation, active fermentation will keep it stirred up enough for it to dissolve.

[mobrewer]

I read somewhere sugar is a desiccant so it naturally inhibits bacterial growth. I've never had an infection from adding straight to the fermentor.

[Ozwald]

Crap. Now I have to teach my yeast to double clutch.

Surprised to hear that your house strain can't do that.

No, I wasn't thinking ahead. I thought teaching it to ride tiny little unicycles would be more productive.

[spiderwrangler]

I read somewhere sugar is a desiccant so it naturally inhibits bacterial growth. I've never had an infection from adding straight to the fermentor.

While true, there could be dormant cells present in the sugar. Once in the fermentor they could take off.

[mobrewer]

I read somewhere sugar is a desiccant so it naturally inhibits bacterial growth. I've never had an infection from adding straight to the fermentor.

While true, there could be dormant cells present in the sugar. Once in the fermentor they could take off.

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.