I am sure this has been covered completely on the forum someplcae, but the search feature continues to disappoint me.
I held back the sugar for a Belgian Golden ale recipie for several reasons, one of them being that I wanted high attenuation before giving the yeast “desert.”
So now I am seeking advice on the best way to add the 2 lbs of sugar. My plan is to
Boil 1/2 gal water.
Turn off heat.
Attach hose to botom of (sanitized, of course) funnel (if I can).
Gently pour cooled sugarwater into fermentor.