Getting ready to bottle a CAP, . Fermented at 50F, 3 day diacetyl rest at 60F, then 6 weeks of lagering at 34F. Question: Which of the 3 temps should I use for the residual CO2 calculation when determining priming sugar amount? I’m assuming 60F, as the rise in temp (and fermentation finishing) would off-gas some of the dissolved CO2 I’d find in the beer at 50F.
I’ve always primed my lagers before using the initial fermentation temp, this just popped into my head as I was pulling the carboy out of the freezer this morning. Now, it would make sense to use the diacetyl rest temp for the reason I mentioned above. Any advice / previous experience with this is appreciated. Thanks.