I got brewers friend on my android. When I changed the field for temperature from 68* to 38* (F) it cut the amount of sugar needed in half.
Could someone explain this to me?
I got brewers friend on my android. When I changed the field for temperature from 68* to 38* (F) it cut the amount of sugar needed in half.
Could someone explain this to me?
The short answer, as already explained, is "it doesn't".
I hate those priming calculators! The temperature is almost always unimportant, as even with lagers they often have a diacetyl rest in the 60s, and are very confusing to people who try to use them. Also, they have you prime "to style". That's all well and good, if you're accustomed to that, but most people in the US who buy bottled commercial beer do not drink them "to style" and expect about 2.4-2.7 volumes of carbonation in all bottled beer.
The calculator would have you make your English brown carbed to something like 1.5 volumes (totally flat) and your wits to 4.5 volumes (bottle bombs).
Just like with every set of instructions, always ask yourself if something makes sense. If it doesn't it probably is wrong.
For my batches, unless it is an English style or a stout, I just prime with 4.5oz to a 5 gallon batch and call it day.
Thanks everyone so since I went by that calculator for my last batch, should I add a carb tab to the bottles?
That temperature setting is meant for the temp at which the beer fermented. The temp the beer was fermented at changes how much CO2 stays in solution. You won't gain any more CO2 after cold crashing since it already has as much in solution as it is going to get, assuming it was finished fermenting.
Actually there will be a layer of CO2 above the cold-crashed wort/brew, [think about when you crack open a cold bottle of beer and a fog of gas slowly unfolds, and as the wort/brew warms up, even a little, the wort/brew will suck in and absorb this CO2, and any other gas for that matter that may be hanging around. So if you cold crash, and then bottle at room temperature, do it quickly to avoid possible oxidation.
Yooper said:I'm trying to figure the physics behind this, but I just can't.
How can bottling at cooler temperatures avoid oxidation but bottling at room temperatures cause it? That doesn't make sense to me from a physics/ideal gas law standpoint.
Also could be perceived as a weather system with high and low pressures. Cool liquid warming up (with the capacity to absorb more gases) and cool gases warming up will naturally force more gases into cool liquid. Though I'm no physicist but this is just my take on what I've seen and so i strive to quickly bottle, having cold crashed or not, to keep exposure to O2 at a minimum. I need a CO2 room and to wear scuba gear when I bottle.
Then why, when I open a beer there is lots of carbonation and if I leave it until it is warm it is totally flat??
This makes no sense to me either. And does not jibe with my experience.
When the cool beer warms up, and it will as you prime it and prepare it for bottling or kegging (I don't keg) it will suck in and absorb the gases available to it.
Common sense physics tells you the warmer the liquid, the less co2 it can hold. But in the case of cool liquids - they have the capacity to hold more gases.
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