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I just boiled my priming sugar and am ready to start bottling. My question is, how cool should I let the priming solution get before I put it in the bottling bucket? My instructions just say to "let it cool" with no other guidance. Thanks everyone!

My brother received a beer making kit as a wedding gift. He never got around to brewing it so he gave it to me. The wedding was 10 years ago...hence my question, how old is too old? It is a batch of Morgan's Blue Mountain Lager. All that comes with the batch is a can of concentrated wort, 6...

Thank you! I sanitized the heck out of everything, so Im not worried there. I just hear all the horror stories about cooling as fast as possible because bacteria starts to grow and will ruin your beer...then they try selling you an expensive wort chiller. I am going to buy one...

I do not have a wort chiller, I suck I know, so Im trying to cool as fast as possible to get the wort below 80 degrees so I can pitch my yeast. It has now been over an hour and I am still at 100 degrees. Is it more important to wait to get below 80 degrees, or should I pitch the yeast now...

I guess I have another question...How important is the 70 degrees? What if I transfer it at 80 degrees?

I have it sitting in the pot in my kitchen sink with ice water in there...so yeah Im pretty much just waiting lol. Its been in there for about 15 minutes and still at 110 degrees.

I can add water to bring the temperature down? The instructions state not to add water to the wort while chilling...Its a kit from Brewer's Best. I don't mean to question you, I just want to make sure I am on the same page as you.

Novice brewer here with a question on wort chilling...I know that it is pretty important to get the temp down to 70 degrees, and my question may be dumb but I dont care...Im on beer #8. After you chill the wort to 70 degrees, you transfer it to the fermenting bucket, then add water until you...

Thanks for the help! Its greatly appreciated!

My directions said to have it between 65-70 degrees...I was at 68 when I took the reading.

Yeah I cooled it like the directions said...I didnt want to mess it up so I am a stickler for the directions.

Ok this is my second batch but my first time doing the hydrometer readings. My OG read 50...I assume that is 1.05. After taking my FG it was 12...which again I assume is 1.012. I did the OG-FGx131.25 which equaled 4.9875...Did I do that right? Is my ABV just under 5%? Thanks for the help!

How cool does the priming sugar need to be before adding it to the bottling bucket? The instructions I have is to boil it for 5 minutes, then remove from heat, cover and let cool. Doesn't get anymore specific than that!

Thanks for the information. Is there a minimum temperature that I should maintain?

I was told that the temp of the beer should be 68-72 degrees...If its 66 degrees now, should i move the location of the fermenter to a warmer area? Its in my basement now.

This is my first time brewing...I am on day 3 of my primary fermentation. I have noticed that the bubbling in the airlock has stopped and the temperature of the beer is now at 66 degrees. It was holding steady between 68-72 degress with lots of bubbling in the airlock. I used a dry yeast and...