Necessary to warm before bottling after cold crash?

[EuBrew]

I have my Imperial Pumking Clone I just pulled from the fridge and I'm ready to bottle. Do I need to let it warm to room temp before doing so? I checked the numbers in Beersmith and they say 2.79 oz primimg sugar at 40 deg which is what it's at now, but 4.53 at 72 deg. I think this is where i got into trouble last time I bottled. I used the smaller amount and got way low carb (some of the bottles sat for a year and still had low carb)

OG was 1.096 and FG is 1.023
74% apparent attenuation which is within the guidelines for the WLP002 I used

 

[Yooper]

You can bottle it while it's still cold, using the regular amount of priming sugar. When you use the carb table and it gives you the temperature of the beer, you want to use the temperature that the beer was fermenting at, not the cold crash temperature.

 

[EuBrew]

Perfect! Thanks Yoop! I can now bottle before I get to work (one more luxury of working from home )

 

[JetSmooth]

That must be where I've gone wrong. I thought it was the bottling temp, because that would predict how much Co2 was still in solution before bottling.

 

[Yooper]

That must be where I've gone wrong. I thought it was the bottling temp, because that would predict how much Co2 was still in solution before bottling.

Well, yes. And no.

Say the beer fermented at 50 degrees. There would be much more co2 in solution than if the beer fermented at 70 degrees- that is true.

But when you lager or cold crash, more co2 doesn't magically appear- because fermentation is finished. So, you use the highest temperature the beer was held at, since it's the warmer temperatures that "release" that co2.

I hope that makes sense.

 

[JetSmooth]

Yeah. That makes total sense.

Even if fermentation was all over the place, you should stick with the hightest temp? Like my Belgian Golden Strong Ale that went from 62 to 82?

 

[Yooper]

Yeah. That makes total sense.

Even if fermentation was all over the place, you should stick with the hightest temp? Like my Belgian Golden Strong Ale that went from 62 to 82?

Well, you could. But I think calling it 70 degrees would be fine. I mean, you won't get much more co2 release during fermentation at 75 than you would at 80. The biggest changes I see in the amount of co2 in the finished beer are usually the cooler fermentations. My steam beer fermented at 60 is pretty "bubbly" before I bottle it, but not nearly as much as some of my lagers.

 

[scottland]

My experience is: I cold crash, add gelatin, and then bottle. I pull my fermenter straight from the fridge, and rack to my bottling bucket. I bottle while it's still cold, use the normal amount of dextrose i'd use if it was warm, and then leave the bottoms at room temp to condition.

I do use just a touch less sugar, because there is a tiny bit of c02 trapped in the cold beer, that gets trapped in when you cap the bottle. But we're talking like .25oz less. So if i would normally use 3.5oz dextrose, I use 3.25oz when i'm bottling cold beer.

If you're going to condition at room temp, keep doing everything like you used to.