Asking for some thoughts and help as to priming sugar at bottling. I usually do ales and use the calculator at Northern Brewer (Homebrew Priming Sugar Calculator). Ales are pretty straight-forward and I use the maximum temperature during fermentation at the current temperature. My most recent batch is an Alt that fermented at 66*, then dropped the temperature to 32-33* and held it there for the past month.
It haven’t ever had a beer where I kept it at cold temperatures for an extended period of time and am asking whether I should use 66* or 33* as the temperature for calculating the priming sugar addition?
If I use 66*, I would add 2.67 ounces of dextrose to get 2.3 volumes of CO2. Using 33* it comes out to 1.40 ounces. Quite a bit of difference.
I know that increased temperature will expel CO2 from the beer and, to some extent, decreasing temperature will retain CO2 and have some re-enter the beer. But how much CO2 will re-enter the beer when going from 66* to 33*? Since the beer has been at 33* for 1 month, I am thinking of using the 1.40 ounces.
Any help or guidance would be appreciated.