I'm drinking my first batch of beer at the moment. When I bottled I used one of the priming calculators, and entered the temperature of the beer as a few degrees warmer than what I had cold crashed it to, thinking the beer would warm up a little bit before I got it into bottles.
The beer is good, but a little on the flat side. I'm going to bump up my priming sugar amount a little bit next time.
I understand the logic behind the calculators is that colder beer can hold more CO2 in solution, but where is this CO2 coming from? The difference in priming sugar, per most calculators, is several ounces between cold crashed beer and room temperature beer. When it's fermenting, most of the CO2 is going to get pushed out the airlock, only leaving what can fit in the headspace. Once cold crashed, that CO2 in the headspace, could be pulled back into the beer, but the volume of the headspace is significantly smaller than the volume of the beer.
When I cold crashed, my fermenter sucked some of the Star San out of my airlock back into the fermenter. It probably pulled in some oxygen from outside the fermenter as well.
The difference in recommended priming sugar amount is about 1.5oz between cold crash temps and room temps. 1.5oz of priming sugar on its own provides 1.4 volumes of CO2. I don't see there being 1.4 volumes of CO2 left in the headspace - what am I missing here?
The beer is good, but a little on the flat side. I'm going to bump up my priming sugar amount a little bit next time.
I understand the logic behind the calculators is that colder beer can hold more CO2 in solution, but where is this CO2 coming from? The difference in priming sugar, per most calculators, is several ounces between cold crashed beer and room temperature beer. When it's fermenting, most of the CO2 is going to get pushed out the airlock, only leaving what can fit in the headspace. Once cold crashed, that CO2 in the headspace, could be pulled back into the beer, but the volume of the headspace is significantly smaller than the volume of the beer.
When I cold crashed, my fermenter sucked some of the Star San out of my airlock back into the fermenter. It probably pulled in some oxygen from outside the fermenter as well.
The difference in recommended priming sugar amount is about 1.5oz between cold crash temps and room temps. 1.5oz of priming sugar on its own provides 1.4 volumes of CO2. I don't see there being 1.4 volumes of CO2 left in the headspace - what am I missing here?