 Rank: Junior Member Groups: Registered
Joined: 4/11/2010(UTC)
Posts: 18
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My sugar wash is done bubbling...can I open the lid, stir it, and put the lid back on and not ruin it? 
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 Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Yes. Stiring will allow O2 that may be trapped in the trub to get released.
Doing this will help your wash clear. Should be lots of sizzling.
The alcohol content should protect from spoiling at this stage of the game.
But you should promptly get it off the trub by racking at least once.
If left on the trub to long (this is debatable) any expired yeast could start to release nasties into your wash.
I do beleive the beer community is more familiar with yeast in the wort after the completion and so forth."
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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You can stir it at any time. In fact if you don't think you alcohol potential has been reached, you can stir in some more sugar & restart the yeast. As LWTCS said, once it's completely stopped you need to rack it for settling.
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Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
Posts: 453
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" Originally Posted by: ratflinger  You can stir it at any time. In fact if you don't think you alcohol potential has been reached, you can stir in some more sugar & restart the yeast. As LWTCS said, once it's completely stopped you need to rack it for settling. Boy, I did that when I first started out. The wash had been fermenting for 3-5 days. It was like you shook up a rootbeer. I had about a gallon on the floor before I knew I'd made a mistake. Stiring it later on doesn't make a violent reaction but be real careful if you stir it early :)"
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