Carbonation Question

[Brewmarc]

Can anybody answer this.

Why does tempreture during Fermentation effect the amount of priming sugar needed :wha: :wha: for a given C02 level? It seems according to promash C02 calculater the lower the tempreture the less sugar required. :wha:

 

[BrewStew]

some of the co2 created by the yeast is absorbed during the ferment. co2 absorption occurs at different rates at different temperatures. for example if you put two barrels of beer under 20 psi, and have one stored at 20'c, and the other at 10'c, the one at 10'c will absorb more co2.

so if your temperature of the ferment is lower, more co2 got absorbed, and therefore less sugar required to prime to the required volume

 

[Brewmarc]

Thanks brewstew

Brilliant I understand now.