Bulk Priming A Lager

[wyethm]

When bulk priming a lager, if the max temp prior to bottling is around 18 (2 day rest at room temp) should the amount of dextrose be based on 18 even though it was fermented at 12?

Cheers

Mark

 

[manticle]

This has confused the hell out of me too but my understanding is that you base it on the highest temperature the brew reached after primary fermentation has finished. If you did a diacetyl rest at 18-20 for example then you would prime as per that. If it sat at 12 and was then crash chilled you would prime for 12. Very short term fluctuations should be ignored (eg if the brew got up to 16 for 30 mins).

 

[matti]

Answer is Prime to 18 degrees.
The CO2 in solution have found equilibrium with atmospheric pressure over two days.

 

[roverfj1200]

I bottle at 2deg Ferment at 12deg but prime for the highest temp the fermenter has reached after fermentation was complete.

Cheers