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Probably a stupid question, but hey may as well ask it. Ive been reading up about bulk priming and using a bulk priming calculator. It says..
But does this temperature relate to the fermenting temp only? What if I CC at 1C for 5 days then pull it out of the fridge and rack to my bottling bucket, the temp might only be around 10-15C, so is this what figure I put into my bulk priming calculator or will I still put in 20C as that was my fermenting temperature?Upon completion of fermentation, a certain amount of CO2 remains in the beer. This amount of "residual CO2" depends upon the temperature of the fermentation. An ale fermented at 65F will have 0.9 volumes of residual CO2 while a lager fermented at 50F will have 1.2 volumes. To get the same carbonation in these two beers would require different amounts of priming sugar.