Carbonation question

When measuring corn sugar for carbonation are you going by the temperature that it will be carbing at, or that it will be served at?

Neither. You use the fermentation temperature of the beer, or the highest temperature the beer was at. If the beer was always kept at 65 degrees, use 65. If the beer got up to 75, use that number.

Fermenting a beer at 69 degrees, for example, means that there is less co2 in the beer than a lager that was at 52 degrees. That's the only difference- a beer that was fermented and kept cooler "holds" onto co2 more than a warmer beer and in fact, some lagers seem almost carbonated in the bottling bucket because of having more co2 in it.

So if the beer was fermented at 67 but will be bottle conditiond at 70, i should use 67?

Shinglejohn said:

So if the beer was fermented at 67 but will be bottle conditiond at 70, i should use 67?

Click to expand...

Yes. Or whatever the highest temperature of the beer has been. For example, you fermented it at 67, but for the last few days it's been out of the temperature controlled area and it's 72. If something like that is the case, you use 72 degrees.

ok, thanks.

And notice the difference between 67 and 72 is not enough to even worry about. The main reason for those tables is for lagers where there's a real chance of residual co2 from fermentation.