Bamsdealer
Well-Known Member
So, I'm looking at priming sugar calculators and they compensate by using less sugar in colder beer due to more dissolved gas in solution. Makes sense.
My question. Say you cold crash a beer. The calculators out there want you to use about half as much sugar at near freezing temps than you would use at room temp to reach the same carbonation level. That beer is picking up minimal gas if its not being shaken, correct? It would be correct to use fermentation temps in the calculator rather than the temp of a beer chilled post fermentation? I've always used around 4oz of corn sugar in a 5 gallon batch and had nice carbonation levels. I'm assuming this to be the case or our beer would end up a oxidized mess due to oxygen pickup during cold crashing (there's only so much co2 in that headspace).
As a follow up to that. Would a beer cold crashed for weeks ultimately begin picking up gas working towards equlibrium, much like a beer takes a couple weeks on CO2 to carbonate? Would you risk suckback of oxygen and an oxidized beer by cold crashing for long periods of time in a bucket or carboy simply fitted with an airlock?
Inquiring minds would like to know..
My question. Say you cold crash a beer. The calculators out there want you to use about half as much sugar at near freezing temps than you would use at room temp to reach the same carbonation level. That beer is picking up minimal gas if its not being shaken, correct? It would be correct to use fermentation temps in the calculator rather than the temp of a beer chilled post fermentation? I've always used around 4oz of corn sugar in a 5 gallon batch and had nice carbonation levels. I'm assuming this to be the case or our beer would end up a oxidized mess due to oxygen pickup during cold crashing (there's only so much co2 in that headspace).
As a follow up to that. Would a beer cold crashed for weeks ultimately begin picking up gas working towards equlibrium, much like a beer takes a couple weeks on CO2 to carbonate? Would you risk suckback of oxygen and an oxidized beer by cold crashing for long periods of time in a bucket or carboy simply fitted with an airlock?
Inquiring minds would like to know..