Author Topic: temp adjustment to priming level with bottles  (Read 768 times)

Offline morticaixavier

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temp adjustment to priming level with bottles
« on: February 08, 2012, 10:36:03 AM »
So I am getting ready to bottle part of a batch of beer (scottish 60/-) and I started to wonder. The carb calculator in beersmith accepts a temp for adjustment based on disolved co2 already present. But when I rack to the bottling bucket and give a gentle stir some of that co2 is coming out of solution. does that really matter? is it insignificant compared to the amount still disolved?

details
the beer fermented at ~62 and has been ~55 since fermentation was more or less complete. I aim for a farily low carb level maybe 1.9 volumes. so I plug all this into beer smith, give 62 as the temp and it gives me x oz sugar to prime. but I will lose y co2 in transfer and stirring. will my bottles be undercarbed? it's low enough carb level that just a little off will be noticable I would think.

thoughts?
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Offline euge

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Re: temp adjustment to priming level with bottles
« Reply #1 on: February 08, 2012, 12:14:52 PM »
Yes. I ignore that there is a residual amount of co2 and just calculate what is needed to reach desired volumes. However if it is a huge concern then maybe undershooting it by a fraction to compensate would work.
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Offline morticaixavier

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Re: temp adjustment to priming level with bottles
« Reply #2 on: February 08, 2012, 01:01:16 PM »
Yeah I am thinking I will bump the sugar just a tiny bit up, instead of .63 oz go with .70 or .75. I have undershot my desiered carb level on a couple of brews that I bottled now so I am getting frustrated but I also don't want to overshoot by so much that it won't have that nice almost flat scottishness to it.
"Creativity is the residue of wasted time" - A. Einstein

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