Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Priming Solution: To Cool or Not To Cool
Reply
 
LinkBack Thread Tools
Old 04-05-2009, 10:21 AM   #1
Pelikan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: The Q Continuum
Posts: 927
Liked 8 Times on 8 Posts
Likes Given: 2

Default Priming Solution: To Cool or Not To Cool

I've gotten into the habit of cooling my priming solution each and every time. But last night's bottling session was a nightmare for more reasons than one; suffice it to say, I couldn't cool the sugar down to "normal" temps. As such, it was added to the bottling bucket hot.

Can anyone see potential problems as a result?

__________________

On a brewing hiatus. Will get back into the fray eventually, methinks...

Pelikan is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2009, 12:09 PM   #2
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,835
Liked 957 Times on 680 Posts
Likes Given: 2026

Default

I always cool the solution. I suppose the problem with using hot solution is you would kill the yeast in the first portion of beer that you rack into the hot priming solution.

Jim

Pappers_ is online now
 
Reply With Quote Quick reply to this message
Old 04-05-2009, 12:11 PM   #3
Brewer_Steve
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Ottawa, ON, Canada
Posts: 164
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Pelikan View Post
I couldn't cool the sugar down to "normal" temps.
Strange.
I've never heard of a priming solution that defies physics and won't cool to ambient
__________________
Brewer_Steve is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2009, 12:13 PM   #4
Hammy71
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Hammy71's Avatar
Recipes 
 
Join Date: Sep 2008
Location: , Maryland, The Tax Me State
Posts: 5,626
Liked 420 Times on 324 Posts
Likes Given: 639

Default

I let my priming sugar/water solution cool on the stove while I'm getting everything else ready. I stopped checking the temp on it long ago... so while I'm racking to the bottling bucket I pour some in after the first gallon..and the rest after about 1/2 full. I've never had a problem. My logic is that the small volume of the priming sugar solution really isn't going to impact 5 gallons of beer that much. May not be the 'right' way...but one less thing to worry about IMHO.

__________________
Hammy71 is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2009, 12:16 PM   #5
rico567
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
rico567's Avatar
Recipes 
 
Join Date: Apr 2008
Location: Central IL
Posts: 3,018
Liked 82 Times on 77 Posts
Likes Given: 21

Default

I turn the solution off when it boils, but it goes into the bottling bucket as soon as I start racking the beer. Does it kill any yeast? Probably. Enough out of the 5 gallons to matter? Doesn't taste like it to me......

__________________

“Malt does more than Milton can / To justify God’s ways to man”

-A. E. Housman (1859–1936). A Shropshire Lad , 1896.

rico567 is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2009, 12:46 PM   #6
Coastarine
We get it, you hate BMC.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Coastarine's Avatar
Recipes 
 
Join Date: Apr 2008
Location: New Bern, NC
Posts: 2,582
Liked 21 Times on 19 Posts
Likes Given: 1

Default

It might hurt the yeast in a half gallon of beer at worst before it gets cooled by the rest of the beer. There were enough yeast in that half gallon alone to carbonate the bottles.

__________________
SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
Coastarine is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2009, 02:36 PM   #7
menschmaschine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Delaware
Posts: 3,278
Liked 32 Times on 27 Posts

Default

Pouring beer onto a hot priming solution won't make a big difference in yeast count for carbonation purposes on the average beer. However, if I were priming a lager that I lagered for 6 weeks (and not adding new yeast), I'd be sure to cool the priming solution since I would want every bit of viable yeast I could get.

The other thing not mentioned yet is that dead yeast cells can result in a "dustiness" in the beer. However, again since the amount would be so miniscule from hot priming solution, I don't think it's much of an issue.

__________________

END TRANSMISSION

menschmaschine is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2009, 02:42 PM   #8
Coastarine
We get it, you hate BMC.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Coastarine's Avatar
Recipes 
 
Join Date: Apr 2008
Location: New Bern, NC
Posts: 2,582
Liked 21 Times on 19 Posts
Likes Given: 1

Default

Just curious, what do you mean by dustiness? Appearance or taste? I know that when rinsing yeast for repitching, dead cells fall out of suspension before the viable ones, along with the break/hop mat'l. I've just never heard of the dustiness.

__________________
SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
Coastarine is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2009, 02:58 PM   #9
SumnerH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Alexandria, VA, USA
Posts: 2,058
Liked 26 Times on 23 Posts
Likes Given: 5

Default

Heat the water to 170F, turn off heat, add sugar and mix (and take it off the burner if it's electric). 161F for 15 seconds is enough to pasteurize.

Sanitize the bottling bucket _first_, then pour in the priming sugar, and then do the rest of your prep. Sitting in the bucket (bigger exposed surface area) will cool it down faster, and coming from 170 instead of 212 will help tremendously.

__________________

On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

SumnerH is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2009, 03:27 PM   #10
menschmaschine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Delaware
Posts: 3,278
Liked 32 Times on 27 Posts

Default

Quote:
Originally Posted by Coastarine View Post
Just curious, what do you mean by dustiness? Appearance or taste? I know that when rinsing yeast for repitching, dead cells fall out of suspension before the viable ones, along with the break/hop mat'l. I've just never heard of the dustiness.
Dead/decaying yeast cells don't fall out of suspension as readily as viable ones. So if a bottle of beer has a significant amount of dead yeast, they get "kicked up" easier (put back into suspension). This can result in a yeast "dustiness" (appearance) in your glass despite leaving a little beer and the sediment in the bottle.

It's no big deal and again, with hot priming solution, it shouldn't be noticeable. But it's worth mentioning, perhaps for competition beers and such.
__________________

END TRANSMISSION

menschmaschine is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
2 or 3 gallon boils - cool all 5 gallons or cool boil first? pcrawford Extract Brewing 15 01-31-2013 12:47 AM
Cool That Wort!! Cool That Wort!! What Works For You? shagington All Grain & Partial Mash Brewing 37 10-20-2008 07:29 PM
Cool Orfy General Chit Chat 2 06-20-2007 01:46 PM
Cool Orfy Wine Making Forum 4 12-02-2005 10:05 PM