Denny,
I live and learn, in this case regarding carbonation and fermentation. Had not really thought about it as I generally brew ales in the low to mid 60s degrees and that is where my basement stays.
Hmmm, tempting as it is, I think I will pass on getting involved in an online debate. I know what I see and that is all that matters to me. Initially, I thought that the amount of CO2 needed during a cold crash would be just from PV=NRT in the head space, which should all be finished once the final temperature was achieved. I was surprised to find that CO2 was being consumed slowly for days after the temperature had stabilized, and I eventually realized it was from CO2 dissolving into the liquid. I don’t have anything quantitative on the subject, but I know it is happening.
my experience on that is that i have to use much less priming sugar when i bottle beers that spent a significant amount of their time fermenting and stored cold in carboy, even if i give them a good week at warm room temp to reduce diacetyl. i just look at past beers fermented like this for guidelines on how much sugar rather than the priming calculator website
I know what I see and that is all that matters to me. Initially, I thought that the amount of CO2 needed during a cold crash would be just from PV=NRT in the head space, which should all be finished once the final temperature was achieved. I was surprised to find that CO2 was being consumed slowly for days after the temperature had stabilized, and I eventually realized it was from CO2 dissolving into the liquid. I don’t have anything quantitative on the subject, but I know it is happening.