DilvishTheDamned
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I've never heard anybody talk about this, but it's something I've been doing lately. Essentially all the directions I have indicate that I should boil the bottling sugar first, and then rack the beer from the fermenter into the bottling bucket on top of the sugar/water solution.
My question is this, does the temperature matter? I've started waiting until the sugar/water is nolonger boiling, and rather down to around 100 degrees. Seems like it could be a complete waste of time if the small amount (2 cups) compared to the total beer volume doesn't end up really causing problems for the yeast.
My question is this, does the temperature matter? I've started waiting until the sugar/water is nolonger boiling, and rather down to around 100 degrees. Seems like it could be a complete waste of time if the small amount (2 cups) compared to the total beer volume doesn't end up really causing problems for the yeast.