Cold crashing and bottling

[tonymctones]

Hey guys, I am beginning to cold crash my beers for a few days with gelatin to help with the clarity. I did this on my last brew a seasonal ale and I was amazed at how clear the beer looked going into the bottling bucket. My question is do I need to let the beer warm back up to the temperature it's going to carbonate at? I took it out of the fridge and bottled and put it in a closet but I bottled the beer cold.

Also at what temperature do you use in a carb calculator? The temp it is or the temp it will be for carbing?

Thank guys

 

[agrazela]

Bottling while still cold is fine, just let the bottles sit at room-ish temp to carb (as you're doing).

The temperature you enter into the carb calculator is the highest temp the brew saw during fermentation / prior to bottling. The higher the temperature, the less fermentation CO2 stays in solution, so that's how the calc knows how much carbonation is already in there.

 

[Dirt_McGirt]

Just make sure that you dissolve the priming sugar in boiling water and make sure it's mixed in well with the beer. The only drawback to bottling cold is that the sugar may have a harder time incorporating into the beer.

 

[Sailingeric]

Bottling while still cold is fine, just let the bottles sit at room-ish temp to carb (as you're doing).

The temperature you enter into the carb calculator is the highest temp the brew saw during fermentation / prior to bottling. The higher the temperature, the less fermentation CO2 stays in solution, so that's how the calc knows how much carbonation is already in there.

What he said, mostly.. I used room temp about 68 but that is fairly close to the ferm temp so all has turned out just fine.

 

[mrgrimm101]

I bottle cold every time. I don't account for any temperature variances when I use a priming sugar calculator and have never had an issue. I figure room temp.

 

[standpoint]

Most calculators temps are related to the temperature that you are carbing the beer at, not the temperature you fermented at.

 

[Pkrd]

Most calculators temps are related to the temperature that you are carbing the beer at, not the temperature you fermented at.

The temperature is the highest temperature post fermentation. This is used because it governs the amount of fermentation CO2 that is left in the beer.