Adding the finishing sugar hot

[gcdowd]

So the instructions always say to add the finishing sugar solution to the bottling bucket while it's still hot. Is this right? Won't the hot temp kill the yeast?

 

[TTB-J]

Hmmm, I've only ever seen instructions that say to chill it to room temp before adding. I doubt such a small amount of liquid would have a big impact on your beer, regardless of the temperature, but I think you're better safe than sorry and at least cooling it a little before putting it in the bottling bucket. That's what I've always done, and I've never had carbonation issues, so I can pretty much say that cooling your priming solution is tried and true.

 

[marsbike]

Compare thermal loads. You are putting 1, MAYBE 2 cups of hot liquid into cooler liquid. IF any yeast is killed, there is far more than enough still in solution that will carbonate your beer.

That said, I've always poured my nearly boiling priming solution into my bucket and racked right on top of it. I've NEVER had an issue.

 

[unionrdr]

I let mine cool down to where it's still warm,but not enough to do any damage.

 

[Clann]

I just bottled my summer ale and added it after about 2 or 3 cups of beer was in the bottling bucket, right off the flame. It will not hurt the beer or the yeasties.

 

[FifteenTen]

Not that he is a master brewer or anything, but I just watched a James Spencer Basic Brewing Video where he starts his siphon and then adds the hot priming sugar rignt into the bottling bucket. Now that I think about it, it was Steve that was bottling. Same, same though.

 

[terrapinj]

i cooled it my first couple batches then read that most on here said there is no reason to bother letting it cool so now I just go ahead and pour it in hot - saves much more time

 

[drathbone]

I don't cool. Like the rest, I figure a cup or so of solution is like 1/80th of what I pour on it (in a 5g batch) will give a negligible temperature change and will likely be absorbed after 5 gallons. Might kill a few yeast first thrown onto it but there's plenty more in the 4.8 more gallons coming. No problems yet.

 

[renshaw]

I put a cup of sugar then added water to melt it.
Then added it straight to the wine brew.
after transferring it to secondary and within two hours fermentation restarted.

 

[McMalty]

Its good practice to cool it down to the temp of your beer. Sure, some people don't care and siphon their beer onto boiling hot priming solution, but that's not ideal. Ideally, you should disturb the beer as little as possible after it has fermented and conditioned, and that includes thermal shock. Will your beer still carbonate, sure, but are you using proper technique, no. Either way, do what you want, just my 2 cents.

 

[onipar]

I usually prep my sugar solution before I start sanitizing bottles. By time I'm ready to go, the solution is cool. That said, I wouldn't hesitate to use it hot either.