Hi guys,
When I do ales, I ferment at the bottom end of the yeast temp range for for 7 days before racking to secondary where I leave it for another 7 days to condition. After this I turn off the temp control and cc for another 7 days. At the moment the fridge can only get down to 10C for cc'ing
I have used the priming calculators and wondered at the small (IMO) amount of priming sugar that is called for taking into account the brew temp at bottling, req'd CO2 level etc, etc
How much dissolved CO2 would still be in the brew when it comes to bulk priming?
Are the calculators assuming that the brew is still a few points from home?
Will dissolved CO2 remain in the brew indefinately or is it possible to have no dissolved CO2 in the brew after racking to bulk prime?
Cheers
When I do ales, I ferment at the bottom end of the yeast temp range for for 7 days before racking to secondary where I leave it for another 7 days to condition. After this I turn off the temp control and cc for another 7 days. At the moment the fridge can only get down to 10C for cc'ing
I have used the priming calculators and wondered at the small (IMO) amount of priming sugar that is called for taking into account the brew temp at bottling, req'd CO2 level etc, etc
How much dissolved CO2 would still be in the brew when it comes to bulk priming?
Are the calculators assuming that the brew is still a few points from home?
Will dissolved CO2 remain in the brew indefinately or is it possible to have no dissolved CO2 in the brew after racking to bulk prime?
Cheers