The "Beer Temperature" is storage temp right? Not serving temp?
No, except perhaps in a very round about way.
The Beer Temp refers to the temperature that your fermenting beer
has been exposed to before it goes into a bottle.
The first thing to keep in mind is that the amount of dissolved CO2 in
beer is temperature dependent - the warmer it gets, the more CO2 will
gas out of the beer and escape (esp. in a fermenter with airlock/wrap
that doesn't keep a high pressure).
I think the second thing to keep in mind is that the amount of CO2 being
generated by fermenting yeast changes as the fermentation progresses
from very high during the most active primary stage to fairly low towards
the end of the ferment.
So the stage at which your fermenting beer is exposed to high-ish
temperatures has some bearing to priming. If it happens during the active
stage, then it wont matter so much as the yeast will easily generate enough
to replace any large losses of CO2.
OTOH, if your beer was exposed to a high-ish temperature like 25C say
pretty much when fermenation has stopped, then the Beer Temp to use
in the calculator to calculate how much sugar/glucose/malt to use would
be 25C.
An example of the first case might be say your fermenting beer got
exposed to 25C for a day during the active fermenting stage (not a good
thing, but let's say it happened) and then for the rest of the time until your
beer finished fermenting it stayed at a steady 18C, then the Beer Temp to
use for calculating priming sugars to use would be 18C.
Obviously it's not easy to know/figure out exactly what temp your beer got
exposed to during fermentation (unless you have temperature logger :huh: )
but you could try to get a good idea if possible. If in any doubt, select a lower
CO2 volume to prime to (e.g. 2.5vols instead of 3.0vols).
T.
PS. I also have posted some
Beer Bulk Priming Charts based on the calculator
linked earlier.
