I have a best bitter that has reached FG fermenting at 18C. I want to cask it and condition it at 12C adding some sugar for priming. The CO2 in the beer is around 0.8-0.9 volumes after primary. When I put 12C as the new beer temperature the calculator then says the beer doesn't need sugar and the new CO2 volume is 1.12 volumes? Does the CO2 volume increase with the temperature drop? I know beer holds more CO2 when cold but surely the beer needs to create the additional CO2 to up the volume from 0.8 to 1.12
Please show me how to work out how much priming sugar to add at 12C to get 1.2 volumes of CO2. Thanks
Please show me how to work out how much priming sugar to add at 12C to get 1.2 volumes of CO2. Thanks