RJKSKI
Brewer
I would really like the priming sugar calculations cleared up. Why doesn't the calculator take max temperature into account when calculating the priming sugar needed. I do understand the difference between the estimate and actual bottling sugar needed but that is useless to me. I always bottle and I add my sugar solution to the bottling bucket prior to siphoning the beer over to avoid any oxygen contamination of the beer. What doesn't make sense is no matter how I change fermentation temperature ramp the amount of sugar doesn't change even though the residual carbonation in the beer is drastically changed. That is simple physics. Can this please be explained?