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What temp to cool priming sugar
Brewing instructions are always very specific concerning temperatures. However, everything I read about boiling priming sugar for bottling just says let it cool. If it's too hot, can it cause problems? My beer seems to have high carbonation. I am extract brewing and between primary and secondary, they always sit for at least 14 days and the hydro readings are at what was expected, so I do not think it is from the beer not being fully fermented.
I usually bring it down to somewhere between room temp and 80 degrees. It's usually such a small volume, the temp will equal out with the beer you rack over it right away....I would say if it's too hot for you to touch, it's too hot to add in.....
I boil my priming sugar for 10 minutes. Then I dump it in the bottom of my bottling bucket and rack right on top.
No need to really cool it.
If your beer is consitantly overcarbonated (meaning several batches in a row) then reduce the amount of priming sugar you are using. How much sugar does your kit provide or recommend?
Another source of overcarbonation is from an infection.
If the beer conitnues to carbonate, meaning every passing week results in more and more carbonation that is likely a sign of infected beer. There are sugars in the beer that are largely unfermentable by the brewing yeast you use, but are fermentable and "digestable" by some wild yeasts and bacteria. Even a small/trace amount of these microbes in your brew will eventually cause an increase in carbonation levels.
I'll just add the only reason I let it cool, is because I'm lazy. As Brewchez, I boil the water, add and dissolve the sugar and then pour it right in to the bucket...it cools pretty fast when spread out over such a large area.......I'm usually drinking a homebrew or two in between every step, so that's why I have some sort of wait.....
I boil it and start syphoning into bottling carboy, then when there's about a half gallon of roo mtemp wort I'll add the boiling priming sugar and it gets mixed well during rest of syphoning.
No need to cool priming sugar. I've used carbtabs the last 3 batches instead of priming sugar.
DC
+3 on not cooling the priming sugar. I've never done it.
I don't know your procedure but I would start weighing out my priming sugar rather than measuring it with measuring cups. You'll get a lot more consistent results that way and if you find you're overcarbonated you can reduce the weight the next time.
+4 I never cool mine either. Start the siphon, pull the pan off the stove and pour it in while the bottling bucket is filling up.
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