Blackfriar
Apprentice
Does anyone know if the temperature of the beer at the time of bottling has any effect on the level of carbonation?
If I bottle a beer at 3c and then bring it up to 20c (so that the ale yeast can do its work to carbonate the beer), do I calculate the priming sugar for 3c or 20c?
If I bottle a beer at 3c and then bring it up to 20c (so that the ale yeast can do its work to carbonate the beer), do I calculate the priming sugar for 3c or 20c?