BeardedMag
Well-Known Member
20l of IPA day at 1 degree. How much sugar for priming. Heads gone
Brain dead
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I do 110g for 20 litres but i like a bit of fizz...
BeardedMag
Well-Known Member
Perfect aye I thought around the 100g mark like just knackered and I just dropped my 30 litre bucket all over the kitchen floor full of sanitiser hahaha
MickDundee
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Apart from keg I've upped most of mine to 115 or 120.
Zephyr259
Landlord.
Please remember that the temp that's important is the highest one the beer has seen. I doubt you feremented at 1c so it's your fermentation temp you need to use. :-)
MickDundee
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I didn’t know that, I always thought it was the current temperature of the beer due to the fact that the beer absorbs CO2 better when it’s colder.
Clicking on the help icon on the BF priming calculator reveals this helpful explanation:
"The beer you are about to package already contains some CO2 since it is a naturally occurring byproduct of fermentation. The amount is temperature dependent. The temperature to enter is usually the fermentation temperature of the beer, but might also be the current temperature of the beer. If the fermentation temperature and the current beer temperature are the same life is simple.
However, if the beer was cold crashed, or put through a diacetyl rest, or the temperature changed for some other reason... you will need to use your judgment to decide which temperature is most representative. During cold crashing, some of the CO2 in the head space will go back into the beer. If you cold crashed for a very long time this may represent a significant increase in dissolved CO2. There is a lot of online debate about this and the internet is thin on concrete answers backed by research. We are open to improving the calculator so please let us know of any sources that clarify this point."
"The beer you are about to package already contains some CO2 since it is a naturally occurring byproduct of fermentation. The amount is temperature dependent. The temperature to enter is usually the fermentation temperature of the beer, but might also be the current temperature of the beer. If the fermentation temperature and the current beer temperature are the same life is simple.
However, if the beer was cold crashed, or put through a diacetyl rest, or the temperature changed for some other reason... you will need to use your judgment to decide which temperature is most representative. During cold crashing, some of the CO2 in the head space will go back into the beer. If you cold crashed for a very long time this may represent a significant increase in dissolved CO2. There is a lot of online debate about this and the internet is thin on concrete answers backed by research. We are open to improving the calculator so please let us know of any sources that clarify this point."
Zephyr259
Landlord.
Interesting bit on Brewer's Friend there, I'd doubt there would be much gas dissolving when the beer is being held cold as it's not being agitated so surface area isn't very high and if you're doing extended lagering it'll be under an airlock with minimal headspace. CO2 will reach equilibrium at fermentation temps, cooling it down just makes the CO2 more soluble but shouldn't cause huge re-absorption, but as they say, lots of talk, little evidence. :-)
