carb levels

[Mr_T]

I got a cheap freezer so was able to try first lager yeast. Steam beer. I have cold crashed it 3 days at 40˚F. I was intending to bottle it tonight aiming for 2.8 carbonation level.

Is the nomograph in Palmer book good or is there a better chart online somewhere?

Do you base sugar amount on temp of beer when sugar is added or temp the bottles will be conditioned at?

 

[sboyajian]

I don't have the book, but I've always used this and it's never let me down.

http://www.northernbrewer.com/priming-sugar-calculator/

 

[Mr_T]

Thanks. So it says "current temperature of beer". So I take my beer out at 40˚F. If I siphon to bottling bucket containing sugar mixture, and bottle relatively shortly after that, I assume I base the sugar levels on the temp of the beer when added, not the higher temps the bottles will condition at?

Should I just estimate the temp at a little above 40˚, should I wait for it to warm, and/or should I take a temp reading?

 

[sboyajian]

Honestly I've always just used the fermentation temp. When you chill the beer, it will absorb the co2 that is in the ferm vessel which is why they ask the temp. However, given fermentation is done when I cold crash I've never been too comfortable knowing how much co2 is actually in there to get pulled back into the beer.

I usually pull the bucket out from a 40˚ crash, let it sit out for 6-8 hours and then bottle according to the 70˚ ferm temp.

So far it's worked out fine. That being said, I'm no expert.

 

[Mr_T]

Oh I see, thanks

 

[Calichusetts]

When it says current temp, you actually want to use the highest temp your beer got to. This helps to calculate how much co2 was released. And I agree that you should let it warm from 40 for a few reasons. First, moving the carboy shakes things up, give it time to settle back out. Also, you get a chance to wake the yeast back up and they can get to carbing as soon as you bottle. Less likely to have any issues.