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Old 08-11-2009, 12:21 AM   #1
fotomatt1
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Just boiled my priming sugar and am waiting for it to cool so I can rack to the bottling bucket and bottle. How cool should the priming solution be before I combine it with the beer? Also, should I add to the bottling bucket first, and then rack the beer?

 
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Old 08-11-2009, 12:30 AM   #2
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Your priming sugar doesn't need to be all the way down to room temp, but you don't want it hot. I usually cool it down to the point where I can put my hand on the bottom of the pan comfortably before I use it.

Pour the sugar water in the bottling bucket and then rack onto it. That way it's already halfway mixed with your beer. Then give it a good but gentle stir after you rack to make sure it's mixed in. I usually give it a stir once or twice partway through bottling too just to make sure it's not settling out.
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Old 08-11-2009, 01:24 AM   #3
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Yep, what Cat said. As long as you're able to put your hand to the pot without a problem, it's cool enough. No need to get too crazy with trying to bring it to exactly the same temp as the beer.

 
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Old 08-11-2009, 03:01 PM   #4
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I'v poured it into the bottom of my bottling bucket at almost 200deg and just racked my wort onto it and carbed up perfectly every time.

By the time there is 1gal in there it is cooled off from mixing.

 
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Old 08-11-2009, 03:04 PM   #5
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Quote:
Originally Posted by Arkador View Post
I'v poured it into the bottom of my bottling bucket at almost 200deg and just racked my wort onto it and carbed up perfectly every time.

By the time there is 1gal in there it is cooled off from mixing.
Yep, me too....But usually since it is factored into my entire process as outlined in my Bottling tips thread, I end up with it cooling about 15-20 minutes these days.
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Old 08-11-2009, 03:09 PM   #6
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Quote:
Originally Posted by Arkador View Post
I'v poured it into the bottom of my bottling bucket at almost 200deg and just racked my wort onto it and carbed up perfectly every time.

By the time there is 1gal in there it is cooled off from mixing.
+1. I never wait for it to cool. The heat in such a small amount of water dissipates very quickly once you start racking.

 
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Old 08-11-2009, 03:12 PM   #7
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Do you guys all boil the water with the sugar in it for 15 minutes? Or boil the water, remove form heat and dissolve the sugar into it? It seemed I always had an off flavor when bottling that didn't show up until it was in bottles and I think it was from boiling the sugar. It was a twang, but was present even with Ag batches. But I'm not willing to bottle another batch to test it since it's not an issue with my kegging.
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Old 08-11-2009, 03:22 PM   #8
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I don't boil the sugar. I just bring the water up to a boil for sanitation purposes and then remove from the heat and add the sugar.

 
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Old 08-11-2009, 03:24 PM   #9
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I get my water to a boil, pull it off the burner, stir in my sugar and then put it back on the heat until it just reaches a boil again, then shut it off.

I'm not sure if I would want to rack onto near-boiling priming sugar, myself. I'd rather give it a little time to cool rather than poach a portion of my beer and my poor little yeasties. I know it comes out fine for those that do, but I just can't bring myself to do it. I'd imagine hearing the poor little guys screaming as they hit the hot sugar water.
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Old 08-11-2009, 03:29 PM   #10
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I boil for about 5 minutes then turn the stove off. If it is 15 minutes @ whatever the temp to pasturize is, I figure 5 minutes at a rolling boil should do the same thing...
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