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
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