3 weeks ago I bottled a scottish ale with some pumpkin and whiskey flavors. It tastes really good but I goofed up the priming calculation (using post-cold crash temp (50 F) instead of fermentation temp (68 F)). I meant to carb to 3.0 CO2 volume, but instead its less. It's acceptable as is, but I want to pop the tops and add more priming solution to bump up the carbonation.
Any idea how to calculate the additional priming sugar other than just educated guess? My educated guess is to shoot for 1.5 CO2 volume at current temp (72 F) to make up the difference from under-carbing and the CO2 loss from popping the tops for 5-10 seconds.
Any advice welcome. Thank you!
Any idea how to calculate the additional priming sugar other than just educated guess? My educated guess is to shoot for 1.5 CO2 volume at current temp (72 F) to make up the difference from under-carbing and the CO2 loss from popping the tops for 5-10 seconds.
Any advice welcome. Thank you!