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Old 07-24-2010, 09:54 PM   #1
jescholler's Avatar
Feb 2009
Louisville, CO
Posts: 534
Liked 6 Times on 6 Posts

I'll be moving to the Boulder area (~5300 ft) and was wondering how to adjust my bottle priming calculations. The amount of CO2 in the beer after fermentation is based on the beer being at equilibrium pressure with the atmosphere. Since there's less pressure at higher elevations, there will be less CO2 left in the beer at a given temperature.

Has anyone seen any literature on how the residual CO2 changes with elevation at different temperatures?
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine
On Deck: Session APA, Vanilla Oatmeal Stout

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Old 07-24-2010, 09:57 PM   #2
Feb 2009
Flagstaff, Arizona
Posts: 134
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Hi Jes,

I live in Flagstaff, Arizona, which is at 7000 feet above see level and I have never had any issues with carbing my beers. I just use the normal amount priming sugar and everything goes fine.

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Old 07-24-2010, 09:59 PM   #3
May 2010
Posts: 43

Ditto at 5280'.

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Old 07-24-2010, 10:32 PM   #4
Jun 2009
Lopez Island, WA
Posts: 3,704
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Ditto at 5500'. But you will notice your boil temp goes down and probably your IBU too.

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Old 07-25-2010, 12:21 AM   #5
Sep 2007
Boulder, CO
Posts: 132
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No adjustments and no problems for my bottles in Boulder
Primary #1: Cream Stout
Primary #2: Belgian Stout
Primary #3:
Secondary #1: Belgian Tripel
Secondary #2: American Barleywine

Kegged:Cherry Poppin' Pale, Apfelwien

Bottled: Red-Headed Step Ale

On-Deck: Scotch Ale

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Old 07-25-2010, 05:06 AM   #6
May 2010
Leadville, CO
Posts: 557
Liked 14 Times on 13 Posts

The air pressure is lower (~15%), and the partial pressure of CO2 would be too. That's about 0.1 vol though, so I don't think anyone could really tell the difference.
Originally Posted by monty3777 View Post
squeeze your sack like it owes you money.

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