Originally Posted by fantasyhockeygeek
AW, that sounds like a pretty solid brew day. If you're going to add some extra food for the yeasties, why wait until the initial fermentation is over? By stirring it in, you might introduce some more oxygen and not give the yeast enough time to clean up those flavours. Just curious if you had a reason to wait rather than dive in?
I wont be waiting until fermanation is over, just until the initial krausen falls, which is today. I've read that it is better to leave the simple sugars out to give the yeast a chance to go after the more complex sugars first. Could be forum perpetuated myth.
I wont be stirring the sugar in. I'm thinking fermentation action will be enough of a stir. I'm going to boil the corn sugar with some water, remove the airlock and pour it in with a funnel.
A couple days ago, i noticed that it was fermenting a little hot too. 24 deg. According to the recipe, that is a bit hot. I soaked two t-shirts and put them over the fermentor. I then moved the fermentor so it would get some breeze from the HRV vent. Plus, the first night I put a fan on it as well. I have managed to reduce temperature by 6 degrees with this method. I'm quite pleased and surprised that it had that much of an effect. 18 degrees is exactly what I am looking for.