Bulk Priming Question

[iralosavic]

I'm off to the brewhaus to bottle a blonde ale that has been cold conditioning for 5 weeks (had to put it on hold or I would have bottled without CCing).

I use this calculator to figure out the amount of dextrose to use, but I'm not sure whether to use the temperature the beer will be at when bottling or the temperature I will allow the bottles to age at?

The beer is currently around 1c and based on this temperature the calculator says use 58g.

Once the bottles rise to 'room temperature' where they will stay for a few weeks, the calculator says use 110g.


Which figure should I be going off of?





Cheers

 

[bum]

Temp relates to fermentation temp. Use the highest temp the brew has been at during/post ferment.

 

[iralosavic]

Option C it is! Thanks, mate. That makes a lot more sense.