PaulHilgeman
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I had a beer that I fermented at about 65 degrees, then transfered to secondary and dry-hopped for a week and then crash cooled for a week at 36 or so degrees for clarification etc.
When doing bottle conditioning / carbonation calculations, so I use 65 degrees or 36 degrees? I assume since the fermentation and CO2 was put into solution occured at 65 degrees I would use that, as the yeast was probably doing nothing when it was at 36 degrees with regard to producing CO2.
Thanks,
Paul
When doing bottle conditioning / carbonation calculations, so I use 65 degrees or 36 degrees? I assume since the fermentation and CO2 was put into solution occured at 65 degrees I would use that, as the yeast was probably doing nothing when it was at 36 degrees with regard to producing CO2.
Thanks,
Paul