BackAlleyBrewingCo
Well-Known Member
Hi all,
I've got a Saison that's been sitting in a keg at room temperature w/ no carbonation for a week, after being in primary for 4 weeks. I'd like to cold crash it for a couple of days for clearing, then prime and bottle it. The charts, equations, and online calculators all take into account the temperature of the beer to correct for residual carbonation. My question is: should I use the cold crash temp in the calcs, where the beer will have been for a short time when I go to bottle it, or should I use the temp that the beer was at when fermentation completed? The temp delta makes a significant difference in the amount of priming sugar.
I guess a third option would be to allow the beer to come back up to room temp and sit a few days after crashing to remove all doubt.
What do you think?
I've got a Saison that's been sitting in a keg at room temperature w/ no carbonation for a week, after being in primary for 4 weeks. I'd like to cold crash it for a couple of days for clearing, then prime and bottle it. The charts, equations, and online calculators all take into account the temperature of the beer to correct for residual carbonation. My question is: should I use the cold crash temp in the calcs, where the beer will have been for a short time when I go to bottle it, or should I use the temp that the beer was at when fermentation completed? The temp delta makes a significant difference in the amount of priming sugar.
I guess a third option would be to allow the beer to come back up to room temp and sit a few days after crashing to remove all doubt.
What do you think?