How much priming sugar for cold crashed IPA

[efweber91]

Hello,

I'm planning on bottling my Bell's Two Hearted IPA clone tomorrow and need help determining how much priming sugar to use. The beer has been cold crashing for a week at ~35 degrees F. When I plug info into priming sugar calculators and set "current temp" to 35 degrees F, I get ".8 oz" which seems way too low. Should I be using the primary fermentation temp (64 degrees F) in this calculation instead? Thanks!!!

-5.25 Gallons
-Type - IPA
-Primary Fermentation Temp = 64 degrees F
-Cold crashed at 35 degrees F for 7 days
-Sugar type : Dextrose
-Recipe I used


-Emily

 

[flars]

Use the highest temperature the beer rested at after final gravity was reached. Use 64°F if the beer never went over that temperature before cold crashing.

 

[efweber91]

Thank you!

 

[efweber91]

I bottled the beer in question 2 weeks ago and just tried a bottle last night and it is still not carbonated... Could this be normal or is there something wrong with the beer? Note, I cold crashed beer at around 34 degrees for one week, then brought back to 64 degrees before bottling.

I used a priming sugar calculator and plugged in the following info:
-IPA style (2.4 vol of Co2)
-5.25 Gallon batch
-Fermentation temp: 64 degrees F

Which gave me the 4.57 g or dextrose. That's how much I added.

The only potential variable I can think of to explain why this has happened is because the bottled beers have been sitting in my house at approx 62-65 degrees F for the 2 weeks, is that not warm enough? Could I moved them to a space that is heated to 70 or is it too late?

Thanks in advance for any advice.

 

[govner1]

First, I hope you meant 4.57 oz of dextrose.
Second, I'd definitely move it to a warmer spot. 70°/72° would be best.

 

[Krown]

After a full week of cold crash there will be fewer yeast cells available to eat the priming sugar so it would be normal to require more time (3-4 weeks) before reaching complete carbonation. For this reason I only cold crash for 12 to 24 hours. Although, I only cold crash to ease bottle transfering.

As govner1 pointed, 4.57g would be way to few sugar.

Did the bottle release some pressure when opened?

Also, I don't know what bottle size you used but larger one tend to take an extra 1-2 weeks.

 

[efweber91]

I meant ounces, sorry about that typo.

Thanks for the advice, the recipe I was following said to cold crash for one week so that's why I did that, but going to switch to doing it for less time in the future.

The bottle released a very small amount of pressure when opened and there's a tiny bit of carbonation. They are standard 355ml bottles.

Thanks for your advice, going to move the beers to a closet with a space heated set to 70.