Reading a different thread on priming sugar amounts and just realized I've never seen this question, and so I'll ask it. When bottling I boil up my priming sugar and let cool over night with the lid on the pot, then in the morning add to the bottling bucket, rack, stir, fill. If I am boiling only 1 pint of liquid, and adding this to 5+ gallons of beer, do I need to worry about cooling it first? By the time the full amount of beer is mixed into that pint of boiling liquid, I would think it maybe increases the total temp by 1*F. Most of my yeast would be coming from the end of the syphoning into the beer that is the same temp as before, so killing off all the yeast isn't really an issue at that point. What say ye?