Originally Posted by Germelli1
I don't bother with temperature at all. All those calculators do is overcomplicate a simple, mostly irrelevant issue.
The amount of C02 dissolved from fermentation is negligible anyway and I feel that will all the racking and what not a lot of C02 will be off gassed anyway.
I agree, actually. Unless I have a reason to carb particularly low (or high), I just use one ounce of priming sugar per gallon of beer. But I realize that many brewers use those calculators.
They are flawed, because they ask for "current temperature". In a lager, especially, that's silly because sometimes a diacetyl rest is done as high as 68-70 degrees! As long as the brewer recognizes to use the highest temperature, it'll be fine. But more than a couple of brewers here on the forum have posted that they used "1.5 ounces of priming sugar in my lager and it isn't carbing!" because they put 34 degrees in as the beer temperature. Ouch. It hasn't carbed. And it never will.