Originally Posted by Scimmia
Ever wonder why all of the priming calculators out there ask for the temperature of the beer? This residual carbonation is why. The colder the beer, the more CO2 it can/will have already dissolved, which can be considerable. I doubt it would be enough to cause bombs, but it could certainly cause over/under carbonation.
I know there's been lots of arguments about this, but I go by this, the temp AT the time of bottling. Not the temp it was fermented at, although most of the time that is the same thing in my house.
Most of the time with kit beers the 4.5-5 ounces of priming sugar included with it is set up to produce 2-2.5 volumes of co2, at around 70 degrees anyway.
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