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.
Question:
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?
Question:
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?