PackerfaninSanDiego
Member
now I need to know how much priming sugar. Cold crash @39 degrees, beer temp is now almost 60 degrees. Can I use 4oz? but all calculators read less than that.
well Yooper...it's too late, already bottled. I did read someplace that it all depends on the highest fermentation temp, which was 68 degrees as to what you say. Two guys say to do as what the calc says. I guess I wait and see in a couple of weeks.
As always, Yooper hits the center of the target!
Best to leave it in the bottles and take this as a lesson learned. I really do wish people would get the message on using priming calculators, though. There should be a sticky about how the temperature input on the calculator is NOT the current temp, NOR is it what temp you will condition. This is just one of those brewing "myths" which people won't re-educate themselves. End of rant. Return to normal activities.
Yoop.so what should I do? leave well enough alone or pour back into fermenter and wait a week, then re-prime?
I may go with the tabs. Unfortunate for me I have 12oz, 16oz(grolsh) and 22oz bottles to carb. Grrrr and this was my first IPA too.......
Wrong! You put in the highest temperature that the beer reached during/after fermentation. that's because those calculators (which I despise, by the way!) try to guestimate the residual co2 in the beer. Once fermentation ends, no new co2 is produced so cold crashing or storing cold doesn't affect the amount of co2 in solution.
Use 4-5 oz of corn sugar to prime 5 gallons. If it's less than 5 gallons at bottling, use less than 5 ounces. A good amount is 1 oz per finished gallon, especially for a lager that is well carbed (about 2.5 volumes of co2).
I never knew this! I thought the temperature you enter was the current temp of the beer right before adding priming sugar. So all this time I've been doing it wrong. They really should state that on the calculator. So does the the one ounce of corn sugar per finished gallon of beer rule apply for an IPA?
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