For all who bottle condition their beers, do you think there’s any value to chilling the priming sugar solution before exposing it to the fermented beer?
After I boil the priming sugar solution I dump it into my sanitized bottling bucket and typically siphon my batch of beer into it within a couple of minutes. My assumption is that some of the remaining yeast cells will be killed, but not nearly enough to have any noticeable effect on the beer in regards to carbonation considering it’s about 1 cup of hot priming sugar solution vs. 5 gallons of beer.
Could there be any adverse effects on flavor or haze? Am I putting too much thought into this?
When I used to bottle condition, I did pretty much what you do. I figured time was of the essence, I didn’t want the syrup I’d just effectively sterilized sitting around. As for the yeast, the syrup cools down pretty far just being spread out on the bottom of the bucket. And the yeast can survive temperatures up to about 115°F. So I doubt you have any casualties at all.
When I use sugar priming, I simply open a 20oz bottle of water, pour off about 4 oz, add the sugar via funnel, shake the bageezees out of it until the sugar is dissolved and add that to the beer. I never boil the water in the bottle.
Incidentally, when I hydrate dry yeast I do the same thing: add it to bottled water.
I let it cool a little on the stove… basically when it’s warm to the touch but I can hold my hand on the pan for a little bit. I usually start the siphon and then pour the sugar syrup in once there’s a little bit of beer in the bottom. I figure that helps dissipate the heat as well as stir up the sugar in the beer.
I wouldn’t want to stick it in the fridge to cool or let it sit overnight etc because at that point I would assume it was no longer sterile.
I’ve always assumed the volume difference between the cup or cup and a half of hot liquid was no match for the cold bucket/keg and 5 gallons of cool to cold beer.