Bottle Priming Calculator

[HikeNC]

I just looked at the priming calculator, which I found here:
http://www.tastybrew.com/calculators/priming.html

A temperature should be inserted based on the temperature of the fermentation.

I just brewed a strong Scotch Ale that went through primary fermentation at 60 degrees; I transferred it to the secondary for secondary fermentation / conditioning and lowered the temperature to 40 and plan on leaving it for 3-4 weeks. What temperature should I use for the calculator?

 

[mjtski]

Current wort temp would be best.

 

[Yooper]

I just looked at the priming calculator, which I found here:
http://www.tastybrew.com/calculators/priming.html

A temperature should be inserted based on the temperature of the fermentation.

I just brewed a strong Scotch Ale that went through primary fermentation at 60 degrees; I transferred it to the secondary for secondary fermentation / conditioning and lowered the temperature to 40 and plan on leaving it for 3-4 weeks. What temperature should I use for the calculator?

Use the highest temperature the beer reached during or at the end of fermentation. If the beer got higher than 60 degrees, use that temperature. Whatever you do, do NOT use the current temperature- the beer will be WAY undercarbed.

 

[HikeNC]

Thanks, I'll be sure to use the highest temp in the calculation.

 

[HikeNC]

I just looked at the priming calculator, which I found here:
http://www.tastybrew.com/calculators/priming.html

I just brewed a strong Scotch Ale that went through primary fermentation at 60 degrees; I transferred it to the secondary for secondary fermentation / conditioning and lowered the temperature to 40 and plan on leaving it for 3-4 weeks. What temperature should I use for the calculator?

After bottling, what temperature should I keep the bottles at for priming since primary and secondary fermentation were at two different temperatures?

 

[Yooper]

After bottling, what temperature should I keep the bottles at for priming since primary and secondary fermentation were at two different temperatures?

70 degrees or so is best. Beer ages faster at room temperature, and 70 degrees is reasonable, plus it will encourage carbonation. Once the beer is fully conditioned, you may want to keep it at cellar temps to keep it that way as long as possible (if there is any left!)

 

[HikeNC]

Great, thanks!