Temperature effect on Priming Levels

[KingDuck]

Hi all,

Was just curious as to people thoughts on priming levels at different temperature levels.

When I run the calculations through using Beer Smith (19L, 2.4 Carbonation Volumes) at different temperature I get quite a large variation in priming levels. At 4 deg Celsius it suggests ~98 grams DME, and at 16 deg Celsius it suggests ~150 grams.

Firstly, what temperature level should you enter here, the temperature whilst bottling? or otherwise?

With my current batch, I'm wanting to bottle straight after taking out of cube in fridge. Normally I wait a day or so after taking it out, so I'm normally doing it around 16-20 deg Celsius. However this time, I'm wanting to do it straight away and see if I get clearer beer...

Can anyone shed some light on this?

Thanks
King Duck

[Kevnlis]

You want to use the temperature that the beer is at when it goes into the bottle.

[lethaldog]

Check this out its pretty straight forward:
http://www.geocities.com/lesjudith/Alco ... lator.html

[KingDuck]

Thanks for the link, however this page indicates fermentation temp is the number of interest, which is contradictory to Kevnlis comments. This is why I thought I'd raise the topic! I've seen both viewpoints pitched before.

[KEG]

fermentation temp means squat. the colder the beer is at the time of bottling, the more CO2 can remain dissolved in it, which is why you need less priming sugar/malt/honey/gypsy powder when the temp is low.

[Kevnlis]

Alright, this is where it gets a bit tricky KingDuck and I completely understand what you are saying.

As the beer cools it sucks gas back in, so even if you ferment at say 8C but lager at 4C you should use the 4C figure when calculating your priming additions. That website does not point this fact out to the user, which is a bit dangerous for those that do not know!

EDIT: KEG replied while I was typing

[Trough Lolly]

...With my current batch, I'm wanting to bottle straight after taking out of cube in fridge. Normally I wait a day or so after taking it out, so I'm normally doing it around 16-20 deg Celsius. However this time, I'm wanting to do it straight away and see if I get clearer beer...

G'day KD - so after you prime the beer and then bottle it, are you going to keep all bottles chilled or will you let them return to room temp? Temperature not only affects the amount of CO2 that the solution can hold but it also impacts on the yeast's ability to consume the priming sugars and thus carbonate the beer. If you have an ale and you keep it chilled, you may have problems getting carbonation if the cold temps keep the ale yeast dormant.

Cheers,
TL

[KingDuck]

After bottling, they'd warm up over a numbers of weeks, before they hit the fridge ready for drinking.

[lethaldog]

Thanks for the link, however this page indicates fermentation temp is the number of interest, which is contradictory to Kevnlis comments. This is why I thought I'd raise the topic! I've seen both viewpoints pitched before.

No actually it doesnt it just refers to a certain amount of co2 that remains in the beer after completion, the actual calculator indicates beer temp meaning what temp its at at the time of bottling, as keg said ferment temp means squat.

[rwh]

The dissolved CO2 issue is covered well in the Technical Guide to Bulk Priming.