jescholler

Recipes 

I'll be moving to the Boulder area (~5300 ft) and was wondering how to adjust my bottle priming calculations. The amount of CO2 in the beer after fermentation is based on the beer being at equilibrium pressure with the atmosphere. Since there's less pressure at higher elevations, there will be less CO2 left in the beer at a given temperature.

Has anyone seen any literature on how the residual CO2 changes with elevation at different temperatures?

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Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout

ArizonaDB

Recipes 

Hi Jes,

I live in Flagstaff, Arizona, which is at 7000 feet above see level and I have never had any issues with carbing my beers. I just use the normal amount priming sugar and everything goes fine.

g-nome

Recipes 

Ditto at 5280'.

Beernik

Recipes 

Ditto at 5500'. But you will notice your boil temp goes down and probably your IBU too.

ZWood15

Recipes 

No adjustments and no problems for my bottles in Boulder

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Primary #1: Cream Stout
Primary #2: Belgian Stout
Primary #3:
Secondary #1: Belgian Tripel
Secondary #2: American Barleywine

Kegged:Cherry Poppin' Pale, Apfelwien

Bottled: Red-Headed Step Ale

On-Deck: Scotch Ale

a10t2

Recipes 

The air pressure is lower (~15%), and the partial pressure of CO2 would be too. That's about 0.1 vol though, so I don't think anyone could really tell the difference.

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