Some of you will read this and go “duh!” but I figured I would post in case someone else made the same mistake.
When figuring out the amount of sugar to use for bottle conditioning I was calculating it based on the temperature it would be stored at after bottling (room temp) and not the temperature it was at the time of bottling.
I’ve been dropping the temp to clear the beer out so it was only up to around 40-50F by the time I was putting it in the bottles. This was giving me up to 1 more volume of CO2 that I wanted.
if you use the crash temp though you might end up under carbing. it should be the highest temp the beer reached after active fermentation was over. if that is 65 then you crashed to 40-50 use 65 but yeah the bottle conditioning temp is too high likely.
Yes I beleive you would. I imagine there is a time factor involved as well. if the beer is at 70* for 2 minutes I dought it has released all the co2 it’s going to. but after a day or so… I’m shooting in the dark here.
Except, I saw some calculations once that showed that those charts depend on dissolved CO2 and possibly even tiny bits of residual fermentables. The amounts of sugar prescribed simply won’t create the entire volume of CO2 the chart says.