I’m getting ready to bottle a Belgian Golden Strong Ale that I brewed back in July, and am trying to decide how much priming sugar to add.
The temperatures evolved as follows:
Yeast was pitched at 64 (WY 1388)
Primary fermentation ran from 64 up to 82 over the course of 1 week
The beer was then racked and lagered at 33 for 3 weeks
The beer is now sitting at basement temperature, which is ~66
All this being said, which temperature would you use to determine the amount of priming sugar to add?
This is something I always struggled with when I was bottling regularly (I’m only bottling the occasional bigger beer now), and am considering using the 66 temp to measure the sugar.