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Old 11-23-2012, 02:29 PM   #1
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When you boil and fissile the priming sugar, should you drop the temp down to the beer temp ? Can you just leave it hot and put it the bottling bucket and add the beer?
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Old 11-23-2012, 02:45 PM   #2
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You should cool down the priming solution a bit...after its boiled, I usually let it sit for about 20 or 30 minutes while I clean my bottles
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Old 11-23-2012, 02:47 PM   #3
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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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Old 11-23-2012, 02:58 PM   #4
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I boi 2C of water to get a thinner solution. I think it dissolves easier. A cup of sugar & a cup of water makes a simple syrup. Too think imo.
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Old 11-23-2012, 03:01 PM   #5
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Awesome. Thank for the help. I cooled my first batch but not the second.

 
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Old 11-23-2012, 03:04 PM   #6
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Quote:
Originally Posted by unionrdr View Post
I boi 2C of water to get a thinner solution. I think it dissolves easier. A cup of sugar & a cup of water makes a simple syrup. Too think imo.
"Tomato, Tomahto" Sugar "solution" is sugar "solution". Once its in the water its just a matter of preference. I use 1 cup of water and 3/4ths cup of corn sugar.
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Old 11-23-2012, 04:21 PM   #7
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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, 04:22 PM   #8
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This isn't just interpretation nor pronounciation. Equal amounts of sugar & water will be thicker than 2 to 1. I just prefer it thinner. Heavier solutions don't necessarilly cool faster due to increased density.
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Old 11-23-2012, 05:02 PM   #9
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Quote:
Originally Posted by RM-MN View Post
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.
With the tiny amount of water that is used for priming, there really isn't enough energy to damage your yeast population overall. Letting it sit and cool isn't required but at the same time, it's not going to hurt anything. After all were only talking about a cup of solution give or take.

If you are worried about the heat, then I would suggest adding the boiled sugar solution to the bucket before racking beer into it. Give a few swirls and the cool bucket and the tremendous surface area that it contacts will zap the energy from your priming sugar almost immediately. Then just rack on top of it.
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Old 11-23-2012, 05:05 PM   #10
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It really doesn't matter how you add it, within seconds of it making contact with the beer you're racking into the bucket, it's going to be cooled down. It's really ONLY a matter of personal process, it doesn't harm the beer to add it directly boiling, warm, or cold....It's ONLY about preference.

As to amount two cups is the standard. I even use that amount when priming 2.5 gallon batches. It just seems a good amount of liquid to boil and disperse into the beer.

Even when using an alternative sugar, like for example some liquid syrup of some sort (for example date palm mollasses) if you calculate the amount of sugar in the liquid, and how much you need, say 3/4 of a cup, I take that and add it to enough water to make 2 cups of priming solution, then heat it to sanitize it.
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