Should I base my calculations on the temp the wort reached during fermentation…or the temp I raised it to after primary ferm was done?
The highest temp the beer achieved. Dissolved CO2 is off gassed as the beer warms.
Loopie Beer, can you explain what you mean by the CO2 offing as the beer warms. IF the beer is done fermenting I thought that no more CO2 would build up? Just a question as I am still trying to figure out the correct priming sugar to use (I always use corn sugar by weight). thanks…
What he’s suggesting is that a liquid can hold less dissolved gas as it warms. Since at the end of active fermentation the beer will be saturated with CO2, the amount that will be held in solution is a function of the highest temperature of the liquid once active fermentation has ended. :cheers:
(edit - formatting issue)
[quote=“porkchop”]What he’s suggesting is that a liquid can hold less dissolved gas as it warms. Since at the end of active fermentation the beer will be saturated with CO2, the amount that will be held in solution is a function of the highest temperature of the liquid once active fermentation has ended. :cheers:
(edit - formatting issue)[/quote]
Yes I can explain. ^^^^. :lol:
