Beer Temperature for Bottle Priming - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Beer Temperature for Bottle Priming

Thread Tools
Old 02-19-2013, 04:22 PM   #1
Nov 2012
Posts: 354
Liked 27 Times on 25 Posts

I've brewed plenty batches so far, but there is still one small question I have about bottle priming. I want to be absolutely sure I have been doing this right.

When priming calculators ask your for the temperature of the beer in order for the bottles to carb well, do they mean:

1- The actual temperature of the beer at the time of bottling.
Say it's 68F.
2- The actual temperature of the beer during 2-3 weeks of carbing.
Say it's 73F.

Reply With Quote
Old 02-19-2013, 06:55 PM   #2
Nov 2010
Solway, MN
Posts: 10,036
Liked 1878 Times on 1488 Posts

They are looking for the temperature of the beer at the time you are ready to prime because the temperature will determine how much CO2 remains dissolved in the beer and that has to be accounted for in the final amount of CO2 you desire. If you don't account for that you will get overcarbed beer. Ask how I know that. Have you ever opened a bottle and before you can start pouring the foam starts coming out of the bottle and by the time it quits you have half your beer on the counter top?

Reply With Quote
Old 02-19-2013, 06:56 PM   #3
May 2011
Medford, WI
Posts: 7,161
Liked 1245 Times on 1035 Posts

I go with the actual temperature at the time of bottling. This temperature will be very close to describing how much carbon dioxide is actually still in solution. The calculator will give you an estimate of how much priming sugar to add, for the yeast to eat and produce more carbon dioxide and develop pressure inside the bottle, to force a certain amount of extra carbon dioxide into solution. Very simplified version of how Henry's Law works.

Reply With Quote
Old 02-20-2013, 09:32 PM   #4
Feb 2011
Powell, Ohio
Posts: 257
Liked 13 Times on 13 Posts

It is the temp before bottling. but while the temp at bottle time is normally right, this confused me when I started cold crashing. If I cold crash then transfer to a bottling bucket and the beer is still 50f, I calculate for 68-70 which is my normal temp after fermenting/before bottling.

Reply With Quote
Old 02-20-2013, 10:56 PM   #5
Jun 2012
Posts: 14
Liked 2 Times on 2 Posts

Actually it is supposed to be your peak temp after primary fermentation ends. There is a temperature dependent amount of co2 that beer can hold on to- after primary fermentation you aren't making any more co2, and your beer has had the most come out of solution at that highest temp.

Reply With Quote
Old 02-21-2013, 03:16 PM   #6
Nov 2012
Posts: 355
Liked 72 Times on 54 Posts

Originally Posted by hebbs View Post
actually it is supposed to be your peak temp after primary fermentation ends.
Primary 1: Maibock
Primary 2: Marzen (Oktoberfest)
Primary 3: Empty
Bottled/Kegged: Grateful Dead Guy, Bourbon Barrel Porter, Oktoberfest, Maibock, Barnyard Brown Ale, EdWort's Robust Porter, BierMuncher's Centennial Blonde, Mosaic APA, Moose Drool clone plus, Raging Red Irish Ale, Galaxy APA, Dead Guy clone

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Stouts - Bottle priming vs kegged on beer gas mashuganabrew General Beer Discussion 2 12-22-2012 02:25 AM
priming sugar and beer temperature wilsojos Bottling/Kegging 2 10-11-2012 11:55 PM
temperature to use in bottle priming calc? jimlin Bottling/Kegging 13 09-25-2011 09:26 PM
Priming sugar and beer temperature ernie00 Bottling/Kegging 1 11-11-2010 06:11 PM
Bottle priming 9.0% beer after gelatin fining greenbirds Bottling/Kegging 3 07-08-2009 06:28 PM

Forum Jump