1. In a couple different sets of instructions it says pour freshly boiled priming sugar into bottling bucket, then syphon beer from secondary. Nowhere can I find a hint to let the boiled priming sugar cool down and I can't see that being a good thing mixing beer into near boiling hot liquid, even it if is only two cups. Should I syphon it or wait for sugar to cool?
2. The spigot on my bottling bucket (ale pale i've see in a few people's pictures) is so high above the bottom of the bucket that there is nearly a half gallon or more that would be left below the spigot. Is that lost beer or should I tilt the bottling bucket so more beer flows into the spigot?
Thanks ahead of time!
Pittsburgh, PA - A drinking town with a football problem
Primary - Mead
Secondary - Mead
Bottled - English Bitter, Mead, Dandelion Wine