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Old 12-13-2012, 09:41 PM   #321
JordanThomas
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Why not?...

Every calculator I used yielded between 5.6 and 5.7 for 2.75 volumes at 70F

 
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Old 12-13-2012, 09:46 PM   #322
jammin
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In my experience, it would certainly lead to over carbonation.

 
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Old 12-13-2012, 09:47 PM   #323
Timmush
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I am cold crashing now. So those calculators are confusing.
I usually find my beers are way too carbonated.
I have read to put the temp in that it is now (40's), the highest temp it fermented at (64) and the temp while bottle conditioning (68)
I dont know what to use.

 
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Old 12-13-2012, 09:48 PM   #324
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Add 3.25oz (weighed on a scale) and report back in two weeks.

I bet it comes out bang on

Disregard all the temp BS. It's nearly meaningless.

 
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Old 12-13-2012, 09:51 PM   #325
JordanThomas
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At 40F, I'd use 3.8oz. Again, that's 2.75 volumes. If you usually get overcarbed beer, you'd have to report some of your notes to us on attempts that were overcarbed. Frankly, mine were coming out undercarbed, but I was carbing between 2.0 and 2.25. When I started upping it to 2.5-2.75, I liked the results much better.

The calculator asks what the temp of your beer is at the time you're bottling it.

 
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Old 12-13-2012, 11:52 PM   #326
skeezerpleezer
 
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I could be wrong, but I believe you are supposed to use the ferment temperature.

 
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Old 12-14-2012, 02:10 PM   #327
JordanThomas
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Quote:
Originally Posted by skeezerpleezer View Post
I could be wrong, but I believe you are supposed to use the ferment temperature.
All of the calculators say "current temperature," but you're right, it's the final fermentation temp. Just happens to be room temp in my case each time. Which is about 68.

 
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Old 12-14-2012, 11:02 PM   #328
AllHopAbandon
 
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Quote:
Originally Posted by AllHopAbandon View Post
Question about the FWH addition: if I plug this recipe into Beersmith I seem to end up with a whopping 92.5 IBU, and my FWH contributes 41.8 to the total. I come closer to 65 IBU if I treat the FWH addition as a 20 minute addition, as mentioned somewhere in this thread. Is the difference between calculated bitterness and perceived bitterness from FWH really this huge? Or is Beersmith wrong?

Since there's been no complaints about bitterness in this thread, I assume I can safely brew this without ending up with something completely unbalanced, I'm just a bit confused about the IBU difference and I need some reassurance I plan on brewing this tomorrow.
Brewed, kegged and tasted. I think I understand now how this 'perceived bitterness' thing from FWH works, and my worries proved to be unfounded The bitterness is definitely there, but quite smooth indeed. I have no clue what the real deal tastes like, but I like what I'm drinking right now

 
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Old 12-14-2012, 11:03 PM   #329
DerBraumeister
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It should be the highest temperature the beer has reached after fermentation is complete. Once fermentation is complete, no additional CO2 is introduced, it will only get released but will stay in solution if the solubility (temp dependant) allows it.

Regards, BM

 
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Old 12-14-2012, 11:05 PM   #330
AllHopAbandon
 
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I'd like to add something to this whole temperature/priming calculator discussion. The reason those priming calculators ask you to enter a temperature is to determine the amount of CO2 that's already in the beer before priming and bottle conditioning. Consider the following:

When the beer is done fermenting, it's saturated with CO2. It's not much at normal atmospheric pressure, but it's there. Cool the beer down and not much happens since colder beer can actually hold more CO2. But no more CO2 gets dissolved since fermentation is done. Warm the beer up and CO2 dissipates from the beer, lowering the amount of CO2 dissolved in it. Cool it down again and once more nothing changes. Same amount of CO2 as after warming it up. So the temperature the priming calculator uses should be the highest temperature the beer has reached after fermentation is done.

Reason: no edit, but after I hit submit I see that DerBrauMeister beat me to it :)

 
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