I'm similar: I heat the sugar/water mixture to 170 on the stovetop.I boil the water in the microwave and add the dextrose immediately after taking it out. The solution stays above 160 degrees for long enough to kill any bugs that may be hiding in the sugar.
Yes, and I've had infections grow on jelly before. It's not uncommon at all; sugar is excellent food for bacteria (and fungus--as brewers, we should all be familiar with yeast as one example!)Technically, sugar is a preservative. Now that may seem counterintuitive to those of us used to sugar in a solution(i.e. homebrewers), but have you ever eaten a chocolate chip cookie that went bad?
Inbetween steps 4 & 5, how long do you let the solution cool before you add it to the bucket?
(sugar can be added last instead but you must stir with sanitized spoon to mix into beer)
- take off heat.
- add sugar.
- stir till dissolved.
- add to bottling bucket.
- rack beer into sanitized bottling bucket
I did a poll on this very question once...Inbetween steps 4 & 5, how long do you let the solution cool before you add it to the bucket?
I use beer a a medication as well. My condition, you ask??? Being the only man working on an OB/GYN hospital ward with 45 other women.The Egyptians used beer as a medication for illness, and it worked because the contamination in their brews produced a weak antibiotic.
Then you might enjoy this joke: What does a pizza delivery man and a gynocologist have in common? They both get close enough to smell it, but both will be fired if they eat itI use beer a a medication as well. My condition, you ask??? Being the only man working on an OB/GYN hospital ward with 45 other women.