Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Amount of priming sugar *beer temp related*
Reply
 
Thread Tools
Old 10-04-2012, 03:52 PM   #1
idigg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: West Allis, WI
Posts: 397
Liked 12 Times on 11 Posts

Default Amount of priming sugar *beer temp related*

I have always wondered about this, and I don't know the true answer to this. I usually use the Northern Brewer priming calculator, and they have a field "Current temperature of beer (F):". I am bottling my first lager tonight, and its sitting in my chest freezer at 38*F. The thing is, I'll be taking the beer into the kitchen for 30min and it will warm up a little bit, probably to 50*F.

Another calculator asks for the temp of the fermentation, which was 50*F for my lager.

I'm just confused on what temperature I should use as it really depicts how much corn sugar I should use.

I want to reach 2.5 volumes
5.1 gallons
Primary 16days Ferm Temp = 50*F
Primary 48hr D-Rest = 58*F
Lager 6 weeks Temp = 38*F

Any idea what temp I should input? Also, this is my first lager, will I have enough lager yeast in secondary to carbonate as long as I siphon enough into my bottling bucket?

Sorry for the stupid questions, but 3 months in the making, I need this Oktoberfest to be perfect

Thanks-Justin


idigg is offline
 
Reply With Quote
Old 10-05-2012, 07:43 AM   #2
JuanMoore
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JuanMoore's Avatar
Recipes 
 
Join Date: Oct 2009
Location: The Old Pueblo
Posts: 18,416
Liked 3359 Times on 3245 Posts
Likes Given: 20

Default

Quote:
Originally Posted by idigg View Post
I have always wondered about this, and I don't know the true answer to this. I usually use the Northern Brewer priming calculator, and they have a field "Current temperature of beer (F):". I am bottling my first lager tonight, and its sitting in my chest freezer at 38*F. The thing is, I'll be taking the beer into the kitchen for 30min and it will warm up a little bit, probably to 50*F.

Another calculator asks for the temp of the fermentation, which was 50*F for my lager.

I'm just confused on what temperature I should use as it really depicts how much corn sugar I should use.

I want to reach 2.5 volumes
5.1 gallons
Primary 16days Ferm Temp = 50*F
Primary 48hr D-Rest = 58*F
Lager 6 weeks Temp = 38*F

Any idea what temp I should input? Also, this is my first lager, will I have enough lager yeast in secondary to carbonate as long as I siphon enough into my bottling bucket?

Sorry for the stupid questions, but 3 months in the making, I need this Oktoberfest to be perfect

Thanks-Justin
The reason the calculators ask for the beer temp is so that the residual CO2 still in solution from fermentation can be accounted for. The colder the beer, the more CO2 it holds. If you let the beer warm up, CO2 will come out of solution, but cooling the beer down won't cause it to absorb/re-absorb much CO2. For the most accurate carbonation level, you'll want to use the highest temperature the beer reached after active fermentation. Since it's unlikely that there was significant CO2 producing fermentation going on after the D-rest, you'll want to use 58F. According to the calculator I use, you'd need 4.0 oz of dextrose, or 3.8 oz of sucrose to reach 2.5 vol.

Hope that makes sense.
__________________
Keezer Soze

Yuri rubs it out with 60 grit... wouldn't even feel a tenga egg. -Randar

, place entry ox dixla to suck. Fcxk fwnpoo and passed. Hel an my spupid ass. OK. - TXCrash
JuanMoore is online now
 
Reply With Quote
Old 10-05-2012, 07:02 PM   #3
Kealia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: US
Posts: 527
Liked 38 Times on 32 Posts
Likes Given: 1

Default

Quote:
Originally Posted by JuanMoore View Post
The reason the calculators ask for the beer temp is so that the residual CO2 still in solution from fermentation can be accounted for. The colder the beer, the more CO2 it holds. If you let the beer warm up, CO2 will come out of solution, but cooling the beer down won't cause it to absorb/re-absorb much CO2. For the most accurate carbonation level, you'll want to use the highest temperature the beer reached after active fermentation. Since it's unlikely that there was significant CO2 producing fermentation going on after the D-rest, you'll want to use 58F. According to the calculator I use, you'd need 4.0 oz of dextrose, or 3.8 oz of sucrose to reach 2.5 vol.

Hope that makes sense.
Agreed. This questions comes up a lot and there are a few opinions on the matter, but science is what science is. Go with the highest temp.
Kealia is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with Amount of Priming Sugar JeffersonJ Bottling/Kegging 5 06-10-2012 06:53 PM
Temp to use when calculating amount of priming sugar? Flic Bottling/Kegging 1 03-26-2010 01:43 PM
Priming sugar/beer temp question RIBeer Bottling/Kegging 1 03-12-2010 02:18 PM
Amount of Priming Sugar???? shot0rum247 Bottling/Kegging 10 07-08-2008 09:13 PM
amount of priming sugar houndhome1 Bottling/Kegging 10 03-25-2008 04:45 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS