dfohio
Well-Known Member
I have a question related to bottling temperature. I have a beer that fermented at 56 for 3 weeks. However, I'm going to cold crash it for a couple days then bottle it. I'm using Beersmith to help find the priming sugar amount. My assumption is to still use the 56 degree temperature as a basis for how much sugar I should use. I figure co2 can't increase in the solution at this stage.
Is this a correct assumption?
Is this a correct assumption?