Next weekend I’m planning to brew a tripel and the recipe includes some table sugar. I usually add the sugar a few days in, after high krausen to reduce the stress on the yeast (= no starter required) in the form of a boiled-cooled sugar solution. But this brew is going to take place at my parents and myself won’t be around during the week(s) after to make the solution. I don’t want to bother the old folks with the amount of work and responsibility to make the solution, so I was wondering, why not add the sugar to the beer in its solid, powder form? It is much less work to dump it straight in.
There are a few drawbacks I could think of. One is the sugar not dissolving. When it is dumped in, it will probably make a pile at the bottom of the fermenter. I think it eventually will all dissolve and due to the activity of the yeast there is a ‘flow’ in the liquid. The other one is sanitation.
What are your thoughts? Go or no-go?