No one seems to address this and I can't find a definitive answer...
My concern is that when using a priming sugar calculator that considers the temp of the beer, is that number going to be accurate no matter what fermentation temperature regimen the beer has gone through?
The theory is that colder beer holds more CO2 in solution than warm beer, and you want to take that into consideration when calculating how much priming sugar to add to achieve your desired carb level.
I understand this basic concept, but what if I've fermented a Belgian at 78F to terminal gravity, then cold crashed it to 30. My argument is that 78F beer won't reabsorb CO2 back into solution in any significant amount. Whereas a lager fermented at 50F then crashed to 30F would contain more CO2.
So for my priming calculator I'm thinking we should enter the highest temperature the beer has experienced after reaching FG, regardless of what the current temp is at bottling.
Thoughts?
My concern is that when using a priming sugar calculator that considers the temp of the beer, is that number going to be accurate no matter what fermentation temperature regimen the beer has gone through?
The theory is that colder beer holds more CO2 in solution than warm beer, and you want to take that into consideration when calculating how much priming sugar to add to achieve your desired carb level.
I understand this basic concept, but what if I've fermented a Belgian at 78F to terminal gravity, then cold crashed it to 30. My argument is that 78F beer won't reabsorb CO2 back into solution in any significant amount. Whereas a lager fermented at 50F then crashed to 30F would contain more CO2.
So for my priming calculator I'm thinking we should enter the highest temperature the beer has experienced after reaching FG, regardless of what the current temp is at bottling.
Thoughts?