VAShooter
Well-Known Member
I was thinking about racking and priming today and bottling tomorrow. Would this be ok or will my brew start fermenting the priming sugar again in my bottling bucket?
Why are so many folks asking about this....do you not understand that carbonation is about trapping the co2 that is produced by the eating of the fresh sugar by the yeast inside a really really really airtight space?"
If you add 5 ounces of sugar to your bottling do you really believe that the co2 wouldn't just go away?
Is this a time saving thing, or what? It takes me 45 minutes to bottle a batch of beer, and that includes sanitizing the bottles.
I thought it was a dumb question but you know what they say. What can I say...I learned something new today.
Yep - Time saving. Takes me a good 1:30 to bottle and thats on a good day. Boiling and cooling priming sugar to 65-70* alone takes 30+ minutes.
If you're racking, boiling sugar, sanitizing bottles and bottling bucket, bottling and capping in 45 minutes, you're twhe man but I'm not there yet. I've read the bottling tips thread you wrote up and follow that very closely.
Give me a break....
You won't kill the yeast even if you drop your 2 cups of boiling sugar into the bottling bucket. It's a ridiculous notion from the start. It doesn't matter if you add it boiling, warm or ice cold. The falling through the air space will lower the temps anyway, as will touching any sanitizer dregs/foam in the bottom of the bucket (which you should have). Bu the the point is moot because seconds from when it gets in the bucket, 5 gallons of room temp beers is going to be crashing right into that, heck you should even have your beer already flowing in there to begin with- who's going to win? The solution's not going to be hot for long.
And even if it were going to kill the yeast it's only going to kill the first yeast flowing into the bucket anyway...but again as soon as the solution comes into contact with the priming solution, it's going to be cooled, so it's not going to be doing much harm to the yeast anyway. There's going to be a ton of yeast and beer in the still in the bucket long before the deadly hot yeast killing priming solution is still going to be remotely warm.....
It really doesn't matter how you add it. It's all going to mixed properly and there will be plenty of yeast to do the job-regardless if any was harmed in the bottling of the beer.
And if you're so concerned about it, just work cooling time (even just on the counter) into your bottling proccess. With my system I usually have 1 case of bottles still yet to santitize when I pull my solution off the stove. A couple minutes later it's already pretty cool anyway.
I talk about it in my thread https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/
But the idea of 2 cups of boiling priming sugar being in any way harmful to the 5 gallons of beer is just ridiculous, and not very well thought out. It's not like we're talking 5 gallons of boiling liquid crashing into 2 cups of cool beer.....it's just the opposite- the 2 cups doesn't have a chance is this fist fight.
Or use kegs.
You only need to use a small amount of water to dissolve the sugar in. Then when you pour that into your bottling bucket, it's such a wide bottom and the priming solution is in such a thin layer that it's going to cool down almost immediately anyway.
59 Minutes from start to finish....including racking, sanitizing and clean up. Not waiting for the boil to cool was the key. I had to stop and sing to my 2 year old before bed which took 5-6 minutes too.
Thanks for the help and info.
Kicked it off with Big Green Tractor and headlined with Jingle Bells ( Yeah - it's May, but he's a fan of Christmas time ).
I'm likely doing this wrong as well.
LHBS trained me to boil 1 cup of water and 1 cup of finished beer along with
5oz priming sugar for 3-4 minutes.
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