Beer Forum

We when you use a priming calculator for figuring how much dextrose etc to add to your beer to carbonate it to an appropriate level - what do you put for "fermentation temp"

is it:
a) the average temp you fermented at?
b) the highest temp you fermentation got to?
c) the highest post fermentation that you beer has been to i.e D rest temp?
d) the temp at bottling?

My current theory is that the answer is c. My reasoning for that is that the calculator is trying to figure out how much co2 is left in the beer from fermentation and as co2 solubility decreases as temp increases when the beer was warmest co2 reduced to its lowest level and is not able to increase again as the beer cools again.

what is your understanding? are my assumptions correct or am I just making stuff up?

Well C is a good answer but if there was ANY new fermentation since then you need to refer to D anyway. And how would you know if there was any fermentation, and really 1 or 2 degrees doesn't make much difference. I guess if you crash cooled prior to bottling there would be a significant difference and I would use C.

Just don't calculate to 3 significant digits and then use a measuring cup to measure the priming sugar. LOL

Cheers

I have bottled over 40 batches at "bottling" temp `70F using cane sugar with just the results I have expected. This is the calculator I use.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

-Cheers