crash cooling and overcarbonation?

[jrakich87]

I was wondering, is there a negative correlation between crash cooling and overcarbonating bottles? I thought maybe the extra yeast settling to the floor would mean there's less CO2 produced in the bottles? Or is the amount of priming sugar a much stronger factor? On that note, is using ME instead of dextrose better?

 

[BigKahuna]

Nope.
No relation at all. Crash Cool At Will, then prime with a standard 5 oz (3/4 cup) dose of corn sugar. It's all good.

 

[BarleyWater]

I thought maybe the extra yeast settling to the floor would mean there's less CO2 produced in the bottles?

Nope.

Or is the amount of priming sugar a much stronger factor?

As long as there is almost ANY yeast it will carbonate, the level depends entirely upon the amount of sugar and the temperature of the beer.

On that note, is using ME instead of dextrose better?

Depends on who you ask. I don't think it makes much difference either way. ME is more expensive and you have to use more though.

 

[AnonyBrew]

The temperature of the beer at priming time affects CO2 level. That's why there is a temperature field in the priming calculators.

 

[jrakich87]

as far as temp, If I enter it as say 70 in the calc, it'll tell me to use 3.5 oz... won't the temp rise as activity starts again? do I need to keep it at 70 to prevent overcarbonation? or overestimate the temp in the calculator in anticipation of a few degrees rise?

 

[Yooper]

as far as temp, If I enter it as say 70 in the calc, it'll tell me to use 3.5 oz... won't the temp rise as activity starts again? do I need to keep it at 70 to prevent overcarbonation? or overestimate the temp in the calculator in anticipation of a few degrees rise?

The temperature you use in the calculators is the temperature of the beer you are bottling. Colder temperatures cause more co2 to be held in suspension, and often a lager will already seem to be carbonated because of it. You still would keep the bottles at room temperature after bottling. That temperature doesn't matter.

 

[kkngs]

So..

I leave my bottles to carbonate at room temp, which is 75F. Is that the temp I should be using in those charts for the amount of priming sugar?

I usually put the beer in the fridge for a day or so before serving, probably drinking it between 40-50F. Does this temp not come into play?

 

[BarleyWater]

"I leave my bottles to carbonate at room temp, which is 75F. Is that the temp I should be using in those charts for the amount of priming sugar?"

Yep.

 

[Coastarine]

Just to add on to the good advice that everyone else has given, x amount of priming sugar will correlate to x amount of CO2 as long as any yeast is present at all. The temp will let you know how much CO2 you already have in the beer, and having less yeast MIGHT make it take A LITTLE longer to carb but it is most likely negligible and you'll have less sediment in each bottle.