Originally Posted by Baron von BeeGee
why did you put it in the fridge when the fermentation slowed down? I would have thought you would just go ahead and bottle. If you're priming for carbonation you don't need to "capture" any of the fermentation carbonation.
I put it in the fridge because I read that (in the case of a smaller fermentation vessle that can fit) cold temps help to absorb CO2 into
the fluid. So, to take advantage of the greater opportunity to naturally carbonate my beer, I stuck it in there. I did so twice because of the re-occuring CO2 build ups during fermentation. The alternative would have been to release it prior to opening the fermenter or deal with a lot of foamy beer being forced out of the opening of my fermenter at the release of pressure and gas.
The dextrose prime was something I did out of "insurance" because I was not used to teh beer being as carbonated as it was this time ( I used no secondary for it to get flat in) Does this help?