Author Topic: Loss of carbonation & priming  (Read 674 times)

Offline kramerog

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Loss of carbonation & priming
« on: February 25, 2010, 11:41:10 AM »
Having listened to the Brew Strong show on BN, I'm pretty sure I know how to use the priming nomograph found at http://www.howtobrew.com/section1/chapter11-4.html.   The nomograph assumes that the beer is saturated with 1 atm of carbon dioxide at a given temperature.  Obviously the beer won't be saturated with carbon dioxide immediately after racking and bottling  In my last batch which is still conditioning, I shot for the upper level of the carbonation range for the style in the hope of staying within the range.  How do you deal with the loss in carbon dioxide during racking and bottling?
« Last Edit: February 25, 2010, 11:52:06 AM by kramerog »
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Offline a10t2

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Re: Loss of carbonation & priming
« Reply #1 on: February 25, 2010, 12:01:41 PM »
You won't lose much CO2 at all, unless you're really splashing the wort around. And that should be avoided to minimize oxidation anyway.
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Offline euge

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Re: Loss of carbonation & priming
« Reply #2 on: March 01, 2010, 09:47:37 PM »
This isn't something to worry about- file it under RDWHAHB. Just aim for your intended volumes.

If you keg- try racking a batch that has 2 points or so to go. Will come out just right.
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Offline kramerog

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Re: Loss of carbonation & priming
« Reply #3 on: March 23, 2010, 10:10:52 AM »
Thanks for the advice.  I've since drunk the beer and the carbonation level is fine.
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