Slurk
Grandmaster Brewer
Yesterday I bottled my Wit Bier. When calculating the amount of table sugar I needed for bottling, I used the rescale tool. I noticed a too large difference in the amount of table sugar calculated. I found out that, due to different temperature settings in the "recipe" carbonation tool and the carbonation rescale tool, BS is suggesting to use significantly different amounts of table sugar. In the "recipe" carbonation tool my default is 70F while the carbonation rescale tool used 40F as a standard.
Question 1: should I correct for the temperature that I use during the bottle fermentation (in my case 60 - 70F) or should I use the storage temperature (in my case 51 - 54F)?
Question 2: why is there such a significant difference (is yeast behaving different/physical conditions etc.)?
Regards,
Slurk
Question 1: should I correct for the temperature that I use during the bottle fermentation (in my case 60 - 70F) or should I use the storage temperature (in my case 51 - 54F)?
Question 2: why is there such a significant difference (is yeast behaving different/physical conditions etc.)?
Regards,
Slurk