HOMEBREW Digest #5555 Fri 22 May 2009

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  Priming with hot sugar solution ("John W. Zeller")
  RE: Priming questions ("David Houseman")

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---------------------------------------------------------------------- Date: Fri, 22 May 2009 02:09:43 -0400 From: "John W. Zeller" <jwzell at current.net> Subject: Priming with hot sugar solution Chris North asked about the potential for problems with adding near boiling priming solution to the wort. IMO adding it hot is probably a better way to do it. A pint of hot sugar solution will disperse and cool very quickly. The hot solution probably has a somewhat lower viscosity which should make it slightly easier to mix. I really don't know why I have been allowing the solution to cool. I think it's a subconscious compulsive thing and maybe the result of making up starter wort and it just mindlessly carried over. I won't be waiting for it to cool from now on unless someone can convince me that there is a reason not to do it that way. Thanks for pointing this out Chris! Return to table of contents
Date: Fri, 22 May 2009 07:51:56 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Priming questions Chris, You are correct, there is no need to cool the boiling sugar syrup before using it. I put this directly into the bottom of the bottling bucket and then siphon beer onto it. Yes, some yeast will die when they hit the hot syrup but the syrup is quickly cooled and brought into equilibrium with the cooler beer so it's not an issue. If you add boiling syrup to the bucket of cool beer it will stratify until it cools and is mixed. You can see this when you add very hot gelatin solution to a cold carboy of lagering beer. The hot liquid stays toward the top of the carboy and as it cools it mixes and the gelatin falls out of solution clearing the beer. One can almost watch the beer clear. Steve, once cooled and mixed it will not stratify and no further mixing is needed. Dave Houseman Return to table of contents
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