Author Topic: Residual CO2 and priming sugar  (Read 3143 times)

Offline chubba27

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Residual CO2 and priming sugar
« on: April 19, 2012, 11:05:42 AM »
Currently have a batch of IPA that I'm getting ready to bottle.  It was brewed with Ringwood Ale yeast which recommends a diacetyl rest.  So, after fermenting at ~68F, I raised the temp to ~74F for a couple days before racking to a secondary and dry hopping.  It has been sitting in the secondary for about 2 weeks at around 63F. 

When trying to calculate residual CO2 when priming, do I do it based on the highest temp achieved (74F)  or on the temp the primary fermentation was done at (68F)?  i.e., what temperature do I put in the carbonation tool to get the correct amount of priming sugar to use?

Offline tom_hampton

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Re: Residual CO2 and priming sugar
« Reply #1 on: April 24, 2012, 11:58:48 AM »
Based on what you've done....I would recommend calculating the residual CO2 using 74F as your reference temperature.  Higher temps drive off CO2.  Once fermentation is complete, there is no further source of CO2 to replenish those losses. 

So, base your calculation on the highest 24-hour average storage temperature following the completion of fermentation. 

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