Help needed again please!
I am about to bottle my first BIAB, and settled down to calculate the sugar required for bulk priming. (Also my first attempt at bulk priming). The calculator I used suggests that the residual CO2 in the beer is dependent on the temperature, and therefore affects the amount of sugar to add, which does make sense, however:
I fermented at 18 degrees until done, (8 days), and have then chilled at 2 degrees for 5 days in an effort to clarify the beer. The question is, do I calculate the sugar based on 18 or 2 degrees. (I think that the common sense answer is 18 deg, as fermentation would have pretty much stopped by the time I chilled, but would rather be sure than have exploding bottles or flat beer).
Thanks as usual in advance
Charles
I am about to bottle my first BIAB, and settled down to calculate the sugar required for bulk priming. (Also my first attempt at bulk priming). The calculator I used suggests that the residual CO2 in the beer is dependent on the temperature, and therefore affects the amount of sugar to add, which does make sense, however:
I fermented at 18 degrees until done, (8 days), and have then chilled at 2 degrees for 5 days in an effort to clarify the beer. The question is, do I calculate the sugar based on 18 or 2 degrees. (I think that the common sense answer is 18 deg, as fermentation would have pretty much stopped by the time I chilled, but would rather be sure than have exploding bottles or flat beer).
Thanks as usual in advance
Charles
