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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Priming sugar
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Old 11-23-2012, 05:20 PM   #12
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I guess I should've said I start with 2C of water in the sauce pan. I wind up with a bit less,but still the better part of 2C said & done. My reason comes from cooking. In that light,equal amounts of sugar & water make whatis commonly called simple syrup. A base for making syrups for pancakes or desserts. Or as a base for sweet sauces. Also the start for making caramel. My daughter is a chef,& I got that from her.
I made that statement since in post #3,it was worded like,"you better do it this way or...". More than one way to skin a mule.
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Old 11-23-2012, 05:22 PM   #13
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I use two cups of water also, because John Palmer told me to
Oh, come on! What does John Palmer know about brewing?? LOL
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Old 11-23-2012, 05:23 PM   #14
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I guess I should've said I start with 2C of water in the sauce pan. I wind up with a bit less,but still the better part of 2C said & done. My reason comes from cooking. In that light,equal amounts of sugar & water make whatis commonly called simple syrup. A base for making syrups for pancakes or desserts. Or as a base for sweet sauces. Also the start for making caramel. My daughter is a chef,& I got that from her.
I made that statement since in post #3,it was worded like,"you better do it this way or...". More than one way to skin a mule.
Yeah, I think part of why the books recommend starting with 2 cups is because we know it will end up being less than that when all is said and done. If we begin with 1 cup and boil that then besides what you said about the concentration being higher, there's less of it to disperse into the beer.
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Old 11-23-2012, 05:30 PM   #15
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That's basically it,yeah. I just think starting with 2C will make dispersal easier than it would be otherwise in light of my cooking experiences. The last few days have been full of those experiences. A bit like freddy flameout today. Started my day with a cascade pale ale instead of coffee. Quiet in here,so my thoughts were more in line...
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Old 11-23-2012, 06:12 PM   #16
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You should only have about a cup of water to dissolve the sugar so it doesn't take long to cool. A few minutes on the stove with the heat off is enough.
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I made that statement since in post #3,it was worded like,"you better do it this way or...". More than one way to skin a mule.
Unionrdr, Surely this isn't the post that you interpreted as "you better do it this way or..."??
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Old 11-23-2012, 06:14 PM   #17
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i've quit cooling my sugar solution. I start the beer racking to the bottling bucket and when i have an inch or 2 of beer in there i pour in the hot priming sugar solution. A pint of hot water in 5 gallons of cool beer won't change the temperature much and the few billion yeast cells i kill don't make much difference in the amount of yeast left for carbonating my beer.
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Old 11-23-2012, 06:33 PM   #18
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don't overthink this one. 2c of water, however much sugar you need to match style, boil for a couple of minutes to kill any possible bad stuff, pour it into the beer. It'll be fine. Save your angst for really important things (e.g., it's been 48 hours and my airlock hasn't bubbled yet...)

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Old 11-23-2012, 06:45 PM   #19
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Unionrdr, Surely this isn't the post that you interpreted as "you better do it this way or..."??
Saying "you should only have a cup of water..." came off sounding that way to me. Like it'll take too long to cool if you don't use X amount.
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Old 11-23-2012, 07:10 PM   #20
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Saying "you should only have a cup of water..." came off sounding that way to me. Like it'll take too long to cool if you don't use X amount.
Ha! No that's not what I meant. I was just showing that with the small volume that we're discussing, to cool or not is not really an issue. Sorry for the confusion.
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