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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > priming sugar temperature question
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Old 08-24-2011, 04:06 AM   #1
lukem5
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Default priming sugar temperature question

I am using this calculator http://kotmf.com/tools/prime.php

And where it says "temperature" do I put the temperature the beer will be sitting at in the bottle while it is priming? Or the temperature I fermented it at?

I wish they made this stuff more obvious!

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Old 08-24-2011, 04:50 AM   #2
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"Beer temperature" is the temperature that you intend to serve the brew. This is important because the carbonation level (ie: the "volumes of CO2") you want is dependent upon the temperature of the served brew. And that, in turn, dictates the amount of fermentables you want to add when you mix up your priming solution...

Cheers!

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Old 08-24-2011, 03:21 PM   #3
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Originally Posted by day_trippr View Post
"Beer temperature" is the temperature that you intend to serve the brew. This is important because the carbonation level (ie: the "volumes of CO2") you want is dependent upon the temperature of the served brew. And that, in turn, dictates the amount of fermentables you want to add when you mix up your priming solution...

Cheers!
No, that's not correct! The "beer temperature" is the fermentation temperature!

Here's why- colder beer "holds" onto co2 better than warmer beer. It doesn't really matter if the fermentation temperature is 65 or 70, but it makes a huge difference if you put in, say, 40 degrees vs 70 degrees! Those priming calculators guess at the amount of co2 already in the beer, as to avoid overpriming.

But usually, just ignore the temperature unless you've done a lager that never got above 50 degrees. Use a "standard" 68 degrees if you've fermented at normal ale fermentation temperatures. Otherwise, you'll be undercarbing (or overcarbing, if you go the other way and put high 70s).
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Old 08-24-2011, 03:26 PM   #4
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No, that's not correct! The "beer temperature" is the fermentation temperature!

Here's why- colder beer "holds" onto co2 better than warmer beer. It doesn't really matter if the fermentation temperature is 65 or 70, but it makes a huge difference if you put in, say, 40 degrees vs 70 degrees! Those priming calculators guess at the amount of co2 already in the beer, as to avoid overpriming.

But usually, just ignore the temperature unless you've done a lager that never got above 50 degrees. Use a "standard" 68 degrees if you've fermented at normal ale fermentation temperatures. Otherwise, you'll be undercarbing (or overcarbing, if you go the other way and put high 70s).

Yoop's right. Technically it's the "coldest temp the beer fermented at" but like she said, unless you brewed a lager, it's pretty much your ambient temp. Which is usually around 70 degrees.

In those kits with pre-measured 4.5-5 ounces of priming sugar it's calculated at 70 degrees.
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