bottling temp

[thelastdandy]

i hope someone can help me with this. i started cold crashing my ales and like the idea of bottling them cold so the chill haze protiens don't return. i've heard you can do this with no problem. the thing is i don't know how much priming sugar to use. i am using beersmith and there is, of course, a spot to enter the temperature of the beer. people have told me to use the highest temp. the brew has reached during primary/secondary. this would make sense because of residual co2 being released at higher temps. beer smith seems to be asking for the temp at the time of bottling though. this is a difference of a couple of ounces of priming sugar depending on who i listen to. anyone have any idea?

 

[Yooper]

i hope someone can help me with this. i started cold crashing my ales and like the idea of bottling them cold so the chill haze protiens don't return. i've heard you can do this with no problem. the thing is i don't know how much priming sugar to use. i am using beersmith and there is, of course, a spot to enter the temperature of the beer. people have told me to use the highest temp. the brew has reached during primary/secondary. this would make sense because of residual co2 being released at higher temps. beer smith seems to be asking for the temp at the time of bottling though. this is a difference of a couple of ounces of priming sugar depending on who i listen to. anyone have any idea?

Right- use the fermentation temperature. The temperature at bottling really isn't a factor.

You can bottle them still cold, or let them warm up. It doesn't matter. It doesn't change the chill haze- once it's gone in a cold beer it won't come back. You have to let them warm up to room temperature anyway to carb up.

 

[thelastdandy]

awesome. thanks alot.