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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  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!


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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 



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