Cold crashing with a CCG

FWIW...
I measured OD's of the CCG elbow fitting and a standard 3-piece airlock stem.
CCG elbow - 9.6mm
Airlock stem - 11.6mm

A homebrew mod is in order before the next time I use it.

 

In retrospect I will trust BC, as this beer was ever-so-slightly undercarbed.
If I decide to use the CCG again, I'll follow up here.

 

It's possible I'll use the CCG from the start on a new batch next month, or the next.
Not knowing what determines thread closure, I'm bumping this one in an attempt to keep it open for continuation of the discussion.

 

Bumping this thread on the off chance I'll be using the CCG as it's intended in a couple days.

 

@VikeMan are you up for doing some calculations with fresh data?

 

Thanks!
I tagged you since you said this would be a much more interesting exercise with the guardian used during fermentation….

Fermentation schedule:
Installing the CCG was the first thing I did after closing the fermentor.
Fermented @ 64° for eight days, raised to 68° over five days, left it there until done, chilled to 40° over two days.
Began raising back to 68° last night. *

* My ‘gut feeling’ didn’t seem like a satisfactory predictor of whether the CO2 in the cold-crashed solution would call for considerably less priming sugar. So, late last night I began raising the temp back to 68° (it’s at 62°+ as I type). 68° is the highest it was during fermentation and will be the ~ ambient in the house today, when I intend to bottle. So, the CO2 in solution should be stable during bottling.
I mentioned previously in this thread that I seem to move slowly when bottling. If I started bottling @ 40° and during the process the temp rose “xx” degrees (don’t know if that would be 2°, 5° or maybe 15°+), CO2 would be coming out of solution, but the amount of priming sugar would be constant throughout the beer. Maybe that’s “just noise” territory, but I don’t really know. If it’s more than “just noise”, it seems like the beers carbonation could be noticeably inconsistent.

Please feel free to point out any flaws in my thinking.

If you like we (you ) can still go through the motions with the data below but, unfortunately, in the end I’m not convinced it would result in something I can put into practice this time. Your call, sir. Here's the data:

68° -------------- Pre-Crash Temperature
5.4-gal --------- Beer Volume
2.4-gal --------- Fermenter Headspace Volume
2.0-gal --------- Pre-Crash Inflated Bag Inner Volume (settled) **
0.5 psi --------- Pre-Crash Pressure (settled)
------
40° ------------- Post-Crash Temperature

** The Pre-Crash Inflated Bag Inner Volume (settled) is 2 gallons instead of the 2.5 gallons capacity stated by BrewHardware. That's because my mini-fridge wasn't quite big enough to allow full expansion of the bag. 2 gallons is a reasonable estimate, and the bag was taught.

Thanks again.

 

Nah, I tried plugging in my values using your post #57 as a go-by along with a formula I found elsewhere, but I got lost and frustrated with it in short order.....it's way over my head.

In case you didn't gather from my previous post, I went ahead and bottled on Sunday after raising the temp back to 68°. I'm sure some would say that wasn't necessary, but by the time I moved the fermentor, let it settle, transferred to the bottling bucket, mixed the priming solution and finished bottling is was a good two hours. If I hadn't raised the temp (from 40°) and began the two-hour process, I didn't know if the amount of CO2 coming out of solution (due to temp rise) would be a factor toward the end.

One thing I found curious during the temp rise is that the bag didn't expand as much as I thought it would. I expected it to get reasonably tight again. So, either I still have a leak (which I thought was fixed) or the amount of CO2 that was expelled wasn't as much as I thought it would be.

 

Okay, thanks for taking another look.
It's unlikely (but not impossible) that I'll revisit this horse later for additional beatings.