Priming calculators

[bigfrogs]

I'm on my 4th brew now and my first is ready for bottling after stalling for a week or so:-?.Looking at the variety of priming calculators on the web they all ask for the beer temp.I am wondering which temp to input.I fermented at 18c for 2 weeks and then at 22c to get it past the stall and it has been sat around 12c in an unheated room for the past 2 weeks to settle.once its primed it will be kept in my cellar which is a steady 10c.Am I right in thinking the temp they want is the temp at the time of bottling or one of the above?

 

[dad_of_jon]

I'm on my 4th brew now and my first is ready for bottling after stalling for a week or so:-?.Looking at the variety of priming calculators on the web they all ask for the beer temp.I am wondering which temp to input.I fermented at 18c for 2 weeks and then at 22c to get it past the stall and it has been sat around 12c in an unheated room for the past 2 weeks to settle.once its primed it will be kept in my cellar which is a steady 10c.Am I right in thinking the temp they want is the temp at the time of bottling or one of the above?

Bottling time temp is what I use!

 

[terrym]

I'm on my 4th brew now and my first is ready for bottling after stalling for a week or so:-?.Looking at the variety of priming calculators on the web they all ask for the beer temp.I am wondering which temp to input.I fermented at 18c for 2 weeks and then at 22c to get it past the stall and it has been sat around 12c in an unheated room for the past 2 weeks to settle.once its primed it will be kept in my cellar which is a steady 10c.Am I right in thinking the temp they want is the temp at the time of bottling or one of the above?

Its the temperature of the beer itself at the time of bottling.
It looks like its 12 *C in your case unless you move it back into the warm for a few hours in which case some of the dissolved CO2 will come out of solution.
After priming you should keep the bottles in a warm place for one or two weeks to allow the yeast to carbonate the beer, 18-20*C is fine. Then move it to a cold place to condition. If you try to carbonate at 10*C you might find the yeast doesn't carbonate at all or at best it will take ages.

 

[DoctorMick]

Its the temperature of the beer itself at the time of bottling.
It looks like its 12 *C in your case unless you move it back into the warm for a few hours in which case some of the dissolved CO2 will come out of solution.
After priming you should keep the bottles in a warm place for one or two weeks to allow the yeast to carbonate the beer, 18-20*C is fine. Then move it to a cold place to condition. If you try to carbonate at 10*C you might find the yeast doesn't carbonate at all or at best it will take ages.

Even the calculators aren't sure on the value to use! :lol: The below is taken from Brewer's Friend.

The beer you are about to package already contains some CO2 since it is a naturally occurring byproduct of fermentation. The amount is temperature dependent. The temperature to enter is usually the fermentation temperature of the beer, but might also be the current temperature of the beer. If the fermentation temperature and the current beer temperature are the same life is simple.

However, if the beer was cold crashed, or put through a diacetyl rest, or the temperature changed for some other reason... you will need to use your judgment to decide which temperature is most representative. During cold crashing, some of the CO2 in the head space will go back into the beer. If you cold crashed for a very long time this may represent a significant increase in dissolved CO2. There is a lot of online debate about this and the internet is thin on concrete answers backed by research. We are open to improving the calculator so please let us know of any sources that clarify this point.

The equation this calculator uses to compute the amount of dissolved CO2:
CO2 In Beer = 3.0378 - (0.050062 * temp) + (0.00026555 * temp^2)

FWIW, I always use the fermentation temp and it seems to work for me.

 

[strange-steve]

Use the highest temperature reached after fermentation is complete because CO2 is then no longer being produced. In your case use 22°.

 

[bigfrogs]

Cheers guys.I have gone for 86g of white sugar in 22 lts of blonde ale and I will see how it goes.