First saison , priming question

[olotti]

So I def want that spritzy carbonation and I'll be completely bummed if this gets undercarbed but I'm confused as when using the priming calculators what temp I put into the formula. The beer was fermented at 72 then moved to 82 for 5 days then fell back to 72 and now I've cold crashed a week at 38 deg. One calculator says to use the temp the beer was held at after fermentation (72) the other says current temp of the beer at bottling (50) as I pull the carboy in the morning and let it warm up a bit but the difference is huge and would result in very different and possibly bad outcomes. The calculators I've used are northern brewer, homebrew dad's and Brewers friend. Any thoughts please I'm bottling this tomorrow. It's prob gonna be about 5.25 gal to bottle

 

[Sailingeric]

Some say use the highest temp during fermentation but I use the temp will be storing my bottles while conditioning and they have turned out great.

 

[olotti]

Bump

 

[beergolf]

If it was done fermenting when you took it up to 82, then use that temp. Otherwise use 72.

 

[olotti]

If it was done fermenting when you took it up to 82, then use that temp. Otherwise use 72.

I used 72 as it was still fermenting pretty good when I moved it to 82. Put me at 6.25oz in 5.25 Gal or 2.9 vol CO2.

 

[madscientist451]

According to the Brewers Friend priming calculator, some Co2 that is created during fermentation is retained in the beer. The amount of retained Co2 is temperature dependent. All priming calculators are not the same, some may account for the retained Co2, some might not. Here's the website:

http://www.brewersfriend.com/beer-priming-calculator/

 

[bigdaddybrew]

A beer fermented at 60f will retain more CO2 produced during fermentation than a beer fermented at 70f. So the 60f beer will need less priming sugar than the 70f beer assuming neither beer was excessively agitated while priming and bottling. If you change the temp during ACTIVE fermentation use this new temp in your priming calculator. The more controversial question is what happens if you change the temp AFTER active fermention? I say if you cold crash use the higher temp in the priming calculator because the beer isn't producing more CO2 to be absorbed. If you raise the temp even without much agitation the airlock seems to bubble off some of the extra CO2 so I say give the fermenter a gentle swirl everyday as it warms to release the extra CO2 so you can be more confident in using this higher temp in the priming calculator. This seems somewhat less reliable to me so I avoid warming beer that is not actively fermenting until it is in the bottle. This works for me when bottle priming.

 

[burninator]

FWIW the guys at Northern Brewer told me to use the highest temperature the beer reached post-fermentation. This determines how much CO2 is left in suspension.

 

[olotti]

FWIW the guys at Northern Brewer told me to use the highest temperature the beer reached post-fermentation. This determines how much CO2 is left in suspension.

Ok which for me was 72. Peak ferm was 82 then when the bubbles stopped I then moved it to the cooler closet to dry hop which was 72 then from there cold crashed. Thanks for the info

 

[burninator]

Ok which for me was 72. Peak ferm was 82 then when the bubbles stopped I then moved it to the cooler closet to dry hop which was 72 then from there cold crashed. Thanks for the info

So was it at 82 when fermentation stopped? If so, I'd lean towards that add the maximum post-fermentation temp.

If you open a chat with NB, they're pretty quick to answer questions about the calculator.

 

[olotti]

So was it at 82 when fermentation stopped? If so, I'd lean towards that add the maximum post-fermentation temp.

If you open a chat with NB, they're pretty quick to answer questions about the calculator.

See this is where I get confused because other sites say to use the highest temp post peak fermentation. So for me after the bubbling stopped at 82 I moved down to 72 maybe a day later I figured it prob had already done what it was going to do and I didn't want it taking up any more space in the laundry room. So this is where I figure 72 would be the number but maybe not.

 

[Yooper]

I generally hate priming calculators, for this reason and maybe another one, but I would have used 82 degrees. What is the difference, in ounces, that you would have had, when you compare the two?

 

[olotti]

I generally hate priming calculators, for this reason and maybe another one, but I would have used 82 degrees. What is the difference, in ounces, that you would have had, when you compare the two?[/quote

It's tough to say because northern brewer defaults to 3.2 vol CO2 and homebrew dad defaults to 2.9 and Brewers friend defaults to another overall volume. For NB at 82 deg it's 7oz vs 6.77 at 72 deg. Then on the other sites it's 6.40oz at 82 vs 6.20oz at 72. Hence I'm confused. Never seen so much disparity between sites on a style.

 

[Yooper]

I generally hate priming calculators, for this reason and maybe another one, but I would have used 82 degrees. What is the difference, in ounces, that you would have had, when you compare the two?[/quote

It's tough to say because northern brewer defaults to 3.2 vol CO2 and homebrew dad defaults to 2.9 and Brewers friend defaults to another overall volume. For NB at 82 deg it's 7oz vs 6.77 at 72 deg. Then on the other sites it's 6.40oz at 82 vs 6.20oz at 72. Hence I'm confused. Never seen so much disparity between sites on a style.

No, I mean you pick the c02 volume. I'd go with something lower, like 2.7-2.9. It's lower, but still spritzy, and won't be gushing or explosive.

Anyway, I'm thinking the amount you add due to the difference of 82 degrees vs 75 degrees would not be all that significant- that is my point. What did you use for the amount, and how many ounces/gallons did you have?

 

[olotti]

No, I mean you pick the c02 volume. I'd go with something lower, like 2.7-2.9. It's lower, but still spritzy, and won't be gushing or explosive.

Anyway, I'm thinking the amount you add due to the difference of 82 degrees vs 75 degrees would not be all that significant- that is my point. What did you use for the amount, and how many ounces/gallons did you have?

I ended up using 2.9 vol CO2 in 5.25 gal and used 6.25oz.