I started a saison 3 days ago, and the recipe called for 3.5 oz of dextrose in addition to the grains.
The batch is a 1 gallon batch and the recipe also called for 1.6 lbs of 2-row and 6.5 oz rye.
Is it too late to add the sugar now, 3 days into primary fermentation? Of course I would make sure everything is sterile and would at the sugar dissolved in a couple ounces of water.
Any help is appreciated, thanks!