Understanding bottling carbing, temp and prime sugar.
I tend to Cold crash a few days prior to bottling.
Prior to bottling I use the prime sugar calculator, usually on brewers friend or others on the interwebs.
When the calculator asks me for the temp of the beer, I enter the current temp.
the Prime sugar calc tells me to add more prime sugar than if it was warm.
I am under the assumption that there is more gas trapped in cold beer than if it is sitting warm, since gas escapes warm beer over time.
I know on occasion I have added the amount of prime sugar as advised by the calculator and months later had way too much carbonation in my bottles.
Should I be using the temp of the beer at the time I bottle (after cold crash) or the temp the beer fermented at?
I tend to Cold crash a few days prior to bottling.
Prior to bottling I use the prime sugar calculator, usually on brewers friend or others on the interwebs.
When the calculator asks me for the temp of the beer, I enter the current temp.
the Prime sugar calc tells me to add more prime sugar than if it was warm.
I am under the assumption that there is more gas trapped in cold beer than if it is sitting warm, since gas escapes warm beer over time.
I know on occasion I have added the amount of prime sugar as advised by the calculator and months later had way too much carbonation in my bottles.
Should I be using the temp of the beer at the time I bottle (after cold crash) or the temp the beer fermented at?