bovineblitz: Yeah, I had thought that the yeast would begin doing its thing, and that would alleviate the problem of the sugar dissolving. It's been 5 days and no explosions so far.
bbbblaine: Really, infection, just from the corn syrup? Yeah I put in 4 oz of priming sugar for each of the 5 gallon batches. Did a little experiment with part of one of the batches, a porter, and added Hershey's Chocolate Syrup as the primer. I did a little research on it, and was curious if it would work, or impart any flavor. I added about 2 oz of the stuff for about 1/5 of the batch.