beginner error

I bottled a beer two weeks ago and when I did, I forgot to let the sugar solution cool down when I added it to the beer for bottling. I guarantee I killed a bunch of yeast with the high temperature water, but hopefully there is still enough to carbonate the beer. Has anyone else had issues or done this before? I tried one after a week and it was completely flat which I should expect after 1 week.

Yes, it should be mostly flat, with maybe just a trace of carbonation if you chill one for 48 hours at one week old. They need another two weeks or so to completely carbonate up.

As to the simple syrup temperature, I think you did fine. Typically, i'll make a 2 cup water to 1 cup dextrose simple syrup, boil it and dissolve in the sugar and pour it directly into the bottling bucket after it's been boiled for a few minutes.

I rack directly onto the simple syrup without letting it cool down, and there's really never any harm done. I think your beer will turn out fine if you keep it warm ( in the 70's f.) and in the dark.

I wouldn't worry about it too much. Your sugar solution should be a much smaller volume than the beer it was added to so while it may have killed some yeast their is a large enough volume that plenty of yeast should still be in there.

My basement(where I store bottles) is a little on the cold side so it's generally 2-3 weeks before I see some carbonation when I open the bottles. It's generally about 4 weeks before they reach acceptable carbonation levels.

Glad to know I'm not alone. That's what this forum is all about I guess. Thanks for all your input.

Should be plenty of yeast alive to carbonate your bottles. You'd have had to add around a half gallon of boiling water to even hit 80 degrees (assuming the beer started at 68), and the yeast will survive a little above that. At least, it seems like you'll still be okay. Either way you'll find out for sure in a couple weeks. Kyle

You guys are fast- when I started typing there were no replies!

Even if those two cups of sugar water were boiling, you did little damage. Relax.

I never bother cooling the priming sugar solution. You are only talking about a cup of hot water in 5 gallons of cool beer. Sure, you are going to kill some yeast but only a very small portion of what is living on the beer and not enough that I have ever noticed a problem with it. 1 week in the bottle is not enough time to really make any kind of prediction about carbonation in the finished beer. Even if you had produced a significant amount of co2 I'm the head space there had not been sufficient time for it to dissolve back into the solution.