Just had a thought. Getting ready to wax the tops of a big stout I just bottled and I'm concerned with the yeast in suspension being in contact with the heat from being dipped into the hot wax producing off flavors or simply killing the yeast. Any thoughts? Should I wait till the bottles are carbed?
You will be just fine. Bottle wax melts at 140-150 degrees I believe which isn't terribly hot. Couple that with the few seconds it's being dipped in, the minimal amount of the bottle exposed and the temperature buffering capacity of the beer and I'd be surprised if the waxing process even raises the beer a single degree. Just make sure the bottles are completely dry before waxing. Otherwise if you trab water under the wax the cap can start to rust.
