I know this should probably go in the Kegging/Bottling area, but it's not very active over there...
I am going to be bottling my 1st lager today and want to make sure I get the right amount of priming sugar. Essentially I'm not sure how to account for the residual CO2 in there.
Here was my temperature regime for a 3.5 gallon batch
4 days @50-52°F
10 days @56-58°F
6 weeks @ 42-45°F
Since this beer got up as high as 58°F, which would have offgassed a bunch of CO2 from solution, should I use this temperature in my priming calculator? Or, since it's been down in the low 40s for the past 6 weeks, should I use that?
I use table sugar to prime with and, based on the calculator, there's a big difference between the two temps in the amount I should use (~2oz vs ~2.7oz)
Any thoughts? thanks