1st Time At Bulk Priming

[chovain]

I'm pretty sure the temperature is the temperature at the time of carbonation

Not quite. It's pretty much the maximum of fermentation and bottling temperature. Fermentation is the only time that CO2 can get into the beer pre-bottling. How much depends on the temperature.

If you were to increase the temperature for bottling, you'd knock a bunch of CO2 out of solution. If you were to drop the temperature for bottling, then there's not going to be enough CO2 pressure to push a considerable amount back into solution.

It gets a bit more complicated if the temperature falls towards the end of fermentation. If you're not sure how much CO2 is already in solution, then bottle at the upper range of what you fermented at, and you will be safe to use that number.

 

[jendres]

It gets a bit more complicated if the temperature falls towards the end of fermentation. If you're not sure how much CO2 is already in solution, then bottle at the upper range of what you fermented at, and you will be safe to use that number.

Yes, I can see how that would be the case. But if you lager or cold condition in the fermenter and there is still some airlock pressure you should probably use this temperature rather than the primary fermentation, right?

How long do you think would be enough time for the lagering/CCing beer to reach the new equalibrium?

Plugging in 20C and 4C as the temperatures for a 21L brew gives a change of about 0.5 volumes of gas. Since the carbonation levels for the various styles range from 0.8 for a Scottish Ale to 4.5 for a Lambic, I don't think you would have problems with bottle bombs if you miscalculate the temperature, but I if you were trying to get a beer right for judging I suppose it could be important.