jonnym_ch
Brewer
hi all,
i have an ipa that i transferred to secondary and is cold-crashing at the moment.
after transferring to secondary i put straight into the fridge and loosely capped the carboy with foil so, in theory, the headspace above the beer would have been pretty much free of c02.
the temperature at fermentation was around 21?C (70?F) and fermentation had finished 2 weeks prior to transferring the fridge at around 4?C (39?F).
my question is, how do i calculate the amount of priming sugar needed based on residual c02 ? should i assume that the residual c02 at time of transfer (while the beer was 21?C / 70?F) is the one to use as it would not have increased during the cold crashing phase due to the top being not completely sealed and no additional c02 dropping back into the beer ?
i know that there seems to be lots of conflicting opinions on this out there so any clarification would be much appreciated !
cheers,
jon
p.s. hope the question is clear ... don't hesitate to ask if you need any additional deets !
i have an ipa that i transferred to secondary and is cold-crashing at the moment.
after transferring to secondary i put straight into the fridge and loosely capped the carboy with foil so, in theory, the headspace above the beer would have been pretty much free of c02.
the temperature at fermentation was around 21?C (70?F) and fermentation had finished 2 weeks prior to transferring the fridge at around 4?C (39?F).
my question is, how do i calculate the amount of priming sugar needed based on residual c02 ? should i assume that the residual c02 at time of transfer (while the beer was 21?C / 70?F) is the one to use as it would not have increased during the cold crashing phase due to the top being not completely sealed and no additional c02 dropping back into the beer ?
i know that there seems to be lots of conflicting opinions on this out there so any clarification would be much appreciated !
cheers,
jon
p.s. hope the question is clear ... don't hesitate to ask if you need any additional deets !