asterix404
Well-Known Member
So I hate bottling. I think everyone hates bottling. I created beers that were flat, over carbonated, bottle bombs... I love my kegs. Unfortunately, sometimes you just have to bottle. During the summer this is easy, my basement is 70 and I just stick my bottles to condition and carbonate there, the winter is hard. The basement is now 50. The house temp ranges between 68 in the evening when my wife and I are home, 61 at night when we sleep, and 65 during the day for our cats and my plants.
I found this wonderful priming sugar calculator: http://www.tastybrew.com/calculators/priming.html
I am not the first to discover this. My question is, what temps should I actually set to determine the amount of sugar? Let us assume that this beer will last over the hot summer months when I stick it in my basement. I set it to 68 and stuck the beer next to a heater. I am doubtful it will ever hit that. What do people do in this situation? Again, typically I just force carb because it's easy and I am crazy enough to have a home kegging system.
I found this wonderful priming sugar calculator: http://www.tastybrew.com/calculators/priming.html
I am not the first to discover this. My question is, what temps should I actually set to determine the amount of sugar? Let us assume that this beer will last over the hot summer months when I stick it in my basement. I set it to 68 and stuck the beer next to a heater. I am doubtful it will ever hit that. What do people do in this situation? Again, typically I just force carb because it's easy and I am crazy enough to have a home kegging system.