priming : does it matter if the beer is Cold or not?

[Pdaigle]

let's say my beer is COLD (cold crashed). Does it affect the amount of Corn Sugar I need too prime my bottles?

 

[Yooper]

let's say my beer is COLD (cold crashed). Does it affect the amount of Corn Sugar I need too prime my bottles?

No. You still use the normal amount of priming sugar. I use about 4 ounces for a five gallon batch.

 

[Homercidal]

No. You still use the normal amount of priming sugar. I use about 4 ounces for a five gallon batch.

I was under the impression that a beer that is cold crashed might contain a higher amount of residual CO2 in it, therefore possibly creating an over-carb condition if the Co2 in solution isn't accounted for when adding priming sugar.

Of course how much residual CO2 is left in solution depends on whether the homebrewer degassed it before cold crashing.

I don't have any information or chart for use in comparing how much this residual CO2 might contribute to a higher-than-desired carbonation in the beer at the end.

 

[Pdaigle]

I was under the impression that a beer that is cold crashed might contain a higher amount of residual CO2 in it, therefore possibly creating an over-carb condition if the Co2 in solution isn't accounted for when adding priming sugar.

Of course how much residual CO2 is left in solution depends on whether the homebrewer degassed it before cold crashing.

I don't have any information or chart for use in comparing how much this residual CO2 might contribute to a higher-than-desired carbonation in the beer at the end.

asking because if this tool: http://www.homebrewing.com/calculators/?page=tools&section=sugar

 

[Pdaigle]

No. You still use the normal amount of priming sugar. I use about 4 ounces for a five gallon batch.

base on this tool it does:
http://www.homebrewing.com/calculators/?page=tools&section=sugar

 

[Homercidal]

A tool might allow you to enter a temperature, but it has no way of knowing whether the beer was degassed before priming. I'd use that information carefully.

Some beers I've kegged and bottled have been very fizzy, and others practically flat. Too many variables to account for to know for sure unless you can check it at the moment.

 

[derekcw83]

Cold beer has absorbed some co2, that is why temperature matters.

 

[dyqik]

I was under the impression that a beer that is cold crashed might contain a higher amount of residual CO2 in it, therefore possibly creating an over-carb condition if the Co2 in solution isn't accounted for when adding priming sugar.

I think that's only if CO2 was generated by yeast activity after the peak temperature was reached.

What matters for priming is mostly the highest temperature the beer has seen after the yeast stops generating CO2. On cooling after yeast activity stops, the beer can hold more CO2, but if the CO2 isn't present, it can't get into solution. Now, with a CO2 filled headspace above the beer during the cold crash, then maybe some of that CO2 will come back into solution during the cold crash, but that takes a long time to reach equilibrium (as anyone who set-and-forget force carbs knows), and the partial pressure of CO2 above the beer may reduce if you are pulling air in during the cold crash, also lowering the equilibrium volume of CO2 in solution.

The calculator in BeerSmith for example, asks for the highest temp seen by the beer after fermentation.