Have to say that I’ve been brewing for over six years and feel kind of rediculous, maybe a little embarrassed, for not thinking of this much sooner, lIke as in before i evendors carboated my first batch. As a scientist with a good amount of chemistry in my background, this should have become apparent. Anyone seeing any problems with the following logic?
I for some reason always thought to get the carbonation level I entered the Vol of CO2 desired and the temp of the beer while carbonating. It now makes sense to me that x grams of sugar will yield y grams of CO2 regardless of temperature. The difference in how much gets absorbed will depend on storage temperature. Meaning ify fridge is 46 degrees I should use that number in my calculations. It all makes sense now. It also explains a lot on why I had problems keeping carbonation in my keg that had no temperature. I feel rediculous that it took so long to figure that out but it seems clear as day now.
Guess I should think about returning that degree