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Old 01-28-2013, 01:08 PM   #11
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the beer is going to carbonate at 21C

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Old 01-28-2013, 01:13 PM   #12
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21C (71.6F) is a good temp for carbonating/conditioning. Sometimes I've gotten better carbonation by using the current temp. Sometimes ferment temp.
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Old 01-28-2013, 01:13 PM   #13
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If it just finished fermenting --- wouldn't that also be the current temp?

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Old 01-28-2013, 01:16 PM   #14
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Well,when most referr to current temp,it's been at FG for at least a week. The temp tells how much dissolved co2 there is,thus the program needing to know the ferment temp.
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Old 01-28-2013, 01:37 PM   #15
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Quote:
Originally Posted by unionrdr
Well,when most referr to current temp,it's been at FG for at least a weekl. The temp tells how much dissolved co2 there is,thus the program needing to know the ferment temp.
No, the program is asking for the current temp. This is what is uses to determine how much CO2 is already in solution. If the beer has been cold crashed, it doesn't matter if it was fermented at 65 or 70.
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Old 01-28-2013, 02:01 PM   #16
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No,it isn't. Tasty brew says "Upon completion of fermentation,a certain amount of co2 remains in the beer. This amount of "residual co2" depends upon the the temperature of the fermentation". It says this right under the heading BEER TEMPERATURE. So the temp driving how much or how little residual co2 is in the beer is what would be the most accurate.
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