CO2, Priming Sugar Calculations, Temperature
I have a question about the relationship between desired volumes of CO2 for a given style, the amount of priming sugar needed, and temperature (based on the nomograph in the Priming and Bottling chapter of Palmer's How to Brew, p.113). When calculating the amount of priming sugar for bottling, are you supposed to figure the amount based on the temperature in the fermenter at the time of bottling, or the ambient temperature of the closet in which the bottles will be stored while conditioning?
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