Which temp to use to determine priming amount

[mbosco]

Hi All,

I'm about to bottle an IPA that is ready to go. My question is what temp should I use to determine the appropriate amount of priming sugar. The beer fermented for the first 2.5 weeks at between 68-70. A couple days ago I dropped it down to 58 as it still had a decent amount of dry hop material and yeast floating around.

I'm shooting for about 1.9 volumes of CO2. If I base it one the current temp I should add 2.22 oz. (63.1g) of corn sugar. If I base on the fermenting temp it would be 2.65 oz. (75.1g). I assume I use the current temp, but wanted to confirm.

I get that it's not a huge difference, but I've had some carb issues on 2 of my last 3 batches so I'm trying to rule out everything I can.

Thanks!
Mark

 

[DirtyOldDuck]

The highest temperature it reached during fermentation. Cold crashing/cooling does not magically replace CO2 lost from off-gassing during fermentation.

 

[mbosco]

That's what i get for assuming..... Thanks for saving me!