jack13
Well-Known Member
Based on my understanding of what I've read here, I think I know how much corn sugar I need to carb my Vienna lager.
But could someone tell me if I've got it right?...
Primary fermention at 48F (Wyeast Bavarian Lager yeast) 13 days.
D rest at mid to high 60's. This ended up being for 10 days.
Lagered at 38F for 43 days. Don't think it's relevant, but this was in glass, with almost zero headspace.
(OG 1.52, FG 1.013)
I'm thinking that during the long (10 day) d-rest at approx. 67F, the beer gave up lots of CO2. And although it spent most of its life at 38F lagering, I should ignore that fact because it wasn't producing any CO2 then anyway.
So I believe I should enter 67F in a priming calculator as the "temperature" of the beer" or "current temperature of the beer".
Is that correct? And is my thinking correct, as well? I'm really trying to understand this because I've had a hard time with proper carbing. And, no, I can't keg right now.
But could someone tell me if I've got it right?...
Primary fermention at 48F (Wyeast Bavarian Lager yeast) 13 days.
D rest at mid to high 60's. This ended up being for 10 days.
Lagered at 38F for 43 days. Don't think it's relevant, but this was in glass, with almost zero headspace.
(OG 1.52, FG 1.013)
I'm thinking that during the long (10 day) d-rest at approx. 67F, the beer gave up lots of CO2. And although it spent most of its life at 38F lagering, I should ignore that fact because it wasn't producing any CO2 then anyway.
So I believe I should enter 67F in a priming calculator as the "temperature" of the beer" or "current temperature of the beer".
Is that correct? And is my thinking correct, as well? I'm really trying to understand this because I've had a hard time with proper carbing. And, no, I can't keg right now.