A quick ?

[uwmgdman]

What temperature do you all recommend the priming sugar water be cooled to before adding the beer to the bottling bucket and going ahead with bottling?

 

[AHammer16]

Room temprature.

 

[budbo]

I let it sit until the pot is "touchable" put it in the bucket first and let the siphoning action mex it.

 

[Caplan]

I'd say 'warm to the touch' too - i.e. below about 40C. When you syphon from your secondary on top of it it'll soon cool down and you won't kill yeast

 

[Igorstien]

I've done it fairly hot and had not problem with the carbonation. There are so many million yeasties and so much water that the small percentage of warm/hot water your adding shouldn't make a difference.

IGOR

 

[Chairman Cheyco]

I'm with Igor, I usually add the sugar and water solution after letting it cool for only a few minutes and haven't had any problems with carbonation.

 

[flingdingo]

My first couple brews I was really anal about cooling the priming solution to the same temp.

Then I realized, I'm racking 5 Gallons of 65 degree beer onto a cup or two of hot water. It will cool pretty quickly.

Since then, I cook the priming solution 1st, get everything else ready to bottle, and then just pour the solution in and go. I don't pay any attention to how hot or cold the solution is.

I haven't had any problems.

 

[SteveM]

I have always used the following procedure: Take it off the stove, take a second to shut off the gas, walk across the room, dump it in the bottling bucket, futz around for a second starting the autosiphon. let the beer flow. Always works for me. I think the sugar water temperature is immaterial with five gallons of cool water coming in.