I know there is some debate on if you need to compensate for headspace C02 being absorbed into the beer after cold crashing. Has anyone done this or do you just use room temperature calculations for priming sugar?
I will be bottling tomorrow and I will have cold crashed for 3 days around 35F. According to brewers friend, If i enter 35F as my temp it literally cuts the amount of priming sugar in half. That’s a huge difference.
Anyone have any experience with this?