I'm planning on bottling a Raspberry Brown Ale today and have a couple of questions about priming sugar calculations. I really made the beer for SWMBO. She tends to like beers with higher carbonation and I think it will fit with the style (in an almost fruit-lambic way).
This is also the first time I've cold-crashed. It's been at 40°F for three days.
So, I'm thinking of about 3.5 Volumes of CO2. The batch size is 5 gallons. It's been at 40°F for three days but fermented at 65°F. How much corn sugar should I use?
I used this calculator and input 3.5 Volumes and 5 gallons and 40°F:
It gives me 5.5 oz of corn sugar. However, if I change the temperature to 65°F, it bumps it to over 7 oz. Can anyone provide some clarification? This has always been a confusing topic to me.