- Dec 28, 2012
- Reaction score
I brewed the Sweet Stout recipe from Brewing Classic Styles (p.167) a couple of weekends ago and will bottle this weekend. My question concerns dissolved CO2 remaining in the beer post fermentation. The beer fermented in a wine fridge set at 68 degrees for 3 days. Temp was raised to 74 degrees for 8 days. I just removed the carboy from the wine fridge and ambient temp in the house is 78 degrees. Importantly, the wine fridge and the place where the carboy will sit before bottling are on the floor of our raised house. Is there any reason to suspect that the vibrations of me walking around the area where the beer is stored pre-bottling would knock residual CO2 out of solution? Which then would lead to under carbonating when using a priming calculator? Any advice is appreciated.