After 7 days of primary fermentation and 10 days of secondary fermentation, I’ve racked and bottled my porter. I feel that I made an error when mixing my corn sugar solution by putting it in my racking bucket only a few seconds after boiling it for the recommended 5 minutes. You mix the solution into the racking bucket to prime the beer before bottling, giving the yeast a nice meal before sealing it up. The bi-product of the yeast eating the sugar is CO2, and adding the natural carbonization to the bottled beer. My worry is that the very hot solution may have killed off a small percentage of my active yeast.
My theory is that it will be ok. If there are less yeast cells, they’ll simply take longer to multiply and do their job. We’ll see.
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