Priming sugar and temperature...

Discussion in 'Homebrewing' started by TastyAdventure, Jan 6, 2014.

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  1. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    I bottled at about 50 F and just took another look at this priming sugar calculator, and apparently you are supposed to add different amounts of sugar according to the temp you bottle at?? I fermented around 64 F, then I cold crashed, then bottled, And let the beer sit at room temp (71 F). The amount of sugar i used was what the calculator spit out for 70 F. Should I be concerned?
     
    #1 TastyAdventure, Jan 6, 2014
  2. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    You're fine. Priming sugar addition is a function of amount, not temperature. That is, it doesn't matter the temperature of your beer when adding priming sugar, but how much beer you have.
     
    #2 JohnSnowNW, Jan 6, 2014
  3. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    The reason for the temperature input is that your beer holds different amounts of residual CO2 at different temps, which you will add to when you prime and bottle condition. Lower temps have more residual CO2 than higher temps. If, however, you cold crashed to get down to 50F, but your fermentation temp at the end of fermentation was higher, I'd use the higher temp.
     
    #3 VikeMan, Jan 6, 2014
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  4. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    That's a better explanation.
     
    #4 JohnSnowNW, Jan 6, 2014
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