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Old 01-28-2013, 09:19 PM   #11
Pickled_Pepper
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Quote:
Originally Posted by jflongo View Post
I wonder how much of the CO2 remaining is affected by secondary racking? For example if I do a Oatmeal Stout, letting it sit in the fermenter for 12 days, then bottle, vs letting it sit in the fermenter for 12 days, racking it into a carboy for 2 weeks, and then bottling it?
If you are using an auto-syphon, I doubt very much will be lost, but I assume you will lose some. If your fermentation is finished then it won't make any more CO2. That said, if you lose your blanket from the primary, you won't have it in the secondary.

When you sample your cider or beer from the fermentation vessel when racking, it's flat...so I don't think there's actually a lot of residual CO2. If it's been cold crashed, there should be more. Maybe someone (other than me) has a better understanding of actually how much residual CO2 there would be.
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Old 01-28-2013, 09:31 PM   #12
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I was curious, so I found this article. Good priming article and it has a chart that shows how much residual CO2 based on final temps. About 1 volume at 60ºF...more than I thought..hmmm

http://www.byo.com/stories/technique...ing-with-sugar

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