I've always used the fermentation temp to calcualte as my fermenting beers have all been at constant temps. I just did a Kolsch and I have cold crashed it at 40 degrees. When I calculate the priming sugar, should I use my fermentation temp (64 degrees) or the temp at the time of bottling which will be mid-40's? Thanks!!
Temp to use when calculating amount of priming sugar?
- Thread starter Flic
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
EvilGnome6
Well-Known Member
I would use the fermentation temp. It's not like chilling it to 40 degrees magically creates CO2.
