Potential Batch Priming Error

[K10]

I bottled my Cooper's Lager yesterday and I'm afraid I may have ruined it. I usually bottle prime, but this time i decided to go with the batch prime method, so I boiled my dextrose in 2 cups of water and added it to my bottling bucket. But I didn't let it cool before adding the beer!!!!

Did this ruin my beer??

 

[bluemoose]

If you racked your wort onto the hot priming solution probably not. The wort would cool the priming solution. The first wort coming in would have the yeast toasted by the priming solution, but as the wort cooled it and mixed it would have redistributed the good yeast to that stuff.
Although, if it tastes like burnt toast...

 

[johnnyspade]

Not likely. Two cups of hot liquid spread over the bottom of your bottling bucket is going to cool pretty quickly anyway.

 

[K10]

What a relief! I was worried I spoiled my 3rd batch ever. Now is the hardest part, waiting for the bottles to condition for the next 2 weeks!

 

[Revvy]

Just answered this an hour ago in another thread.

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 rect of the BILLIONS of yeast cells in there 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/

 

[phenry]

I always rack onto hot priming solution. Never had a problem with it.

 

[Quadrupled]

You're fine - as has been said before RDWHAHB.

This is a kind of "weighted average" problem. You have roughly 2 parts of an approximately 212 degree solution mixed with 98 parts of an approximately 60 solution: [(2*212)+(98*60)]/100 = 63 degrees.

A few yeast died early on, but your bottles will carbonate fine.