Calculating Priming Sugar

[Craigerrr]

Kind of a vague subject, but here is some detail as to why I am asking for input.

• I have started using Co2 when cold crashing to prevent O2 ingress, Co2 @ approximately 1-2 PSI
• Planning to bottle the Q2 Dubbel, and want to go on the high end of volumes (2.4)
• Using 500ml Bombers, but also have some 650 Bombers, could use either.
• We know that when cold crashing some Co2 will dissolve back into the beer, and I am adding that little bit of pressure which I assume will increase the amount that dissolves back in.

Am I walking on thin ice here?
Any suggestions, or science that can help with this?
Can I use a pressure x surface area of beer x time = x.xx additional volumes?
Should I use a different method of keeping O2 out when cold crashing.

Here is my setup for cold crashing

Here is what the calculator gives me if I am packaging at 3 Celsius.
It is saying that there is already 1.59 volumes in the beer

Thanks in advance for the input!

 

[Silver_Is_Money]

Seek out this guy from BF's parent forum. He has the best grasp on this subject of anyone I know.

https://www.homebrewtalk.com/thread...-from-blowoff-tube.646327/page-2#post-8422519

https://www.homebrewtalk.com/thread...voir-for-your-fermenters.632181/#post-8060903

 

[Craigerrr]

Thank you

 

[Bubba Wade]

One of the keys to getting the carbonation correct is the temperature. Keep in mind that this is the temperature when the keg or bottle is sealed. If you're cold crashing at 2 C, the beer can hold more CO2 than at 15 C. So, if you're allowing the beer to rise in temperature during the priming operation, you need to use the final temperature or you'll be at lower CO2 volumes than expected.

 

[Silver_Is_Money]

Let us not forget that CO2 makes up only 0.04% of "air", and that the CO2 which departed during primary fermentation and/or the temperature rise phase whereby to rid the beer of diacetal during the latter stage of fermentation was at nearly 100% CO2. It is almost ludicrous to conceive that a night of cold crashing will somehow miraculously replace all of the CO2 previously lost to the air over a period of days and put it back into dissolved suspension within the beer at fully the "peak" level it previously had while under cold fermentation.

 

[west1m]

I use 1 quart bags of co2 in place of the bubbler when cold crashing. A five gallon batch in a Big mouth bubbler will pull all of it back, a Spidel fermenter will pull back more and I go to one gallon bags.

 

[Bubba Wade]

Let us not forget that CO2 makes up only 0.04% of "air", and that the CO2 which departed during primary fermentation and/or the temperature rise phase whereby to rid the beer of diacetal during the latter stage of fermentation was at nearly 100% CO2. It is almost ludicrous to conceive that a night of cold crashing will somehow miraculously replace all of the CO2 previously lost to the air over a period of days and put it back into dissolved suspension within the beer at fully the "peak" level it previously had while under cold fermentation.

Agreed. I was assuming that during cold crashing with a CO2 blanket, it would have time to reach equilibrium. If you cold crash and leave it at lower temperatures for a week with a CO2 blanket, a lot of CO2 will be absorbed. But it is only chilled overnight, there would not be sufficient time to reach equilibrium.

 

[The Brew Mentor]

Or keg it and get the conditioning right and then bottle.
Just another option FWIW.

 

[Craigerrr]

Good and interesting information provided here, thank you all.

I cold crash for about three days.
For these three days I have 1-2 PSI on the regulator.

Should I expect more Co2 to be dissolved into the beer due to this pressure, than would be if I used some sort of balloon, or two jar Co2 capturing set up?

 

[Silver_Is_Money]

Good and interesting information provided here, thank you all.

I cold crash for about three days.
For these three days I have 1-2 PSI on the regulator.

Should I expect more Co2 to be dissolved into the beer due to this pressure, than would be if I used some sort of balloon, or two jar Co2 capturing set up?

I would think so, but seek out the advice and guidance of the gent I mentioned above.

 

[Donoroto]

Should I expect more Co2 to be dissolved into the beer due to this pressure, than would be if I used some sort of balloon, or two jar Co2 capturing set up?

Yes, of course. Higher pressure means higher carbonation. Even 1 psi is higher than what your balloon delivers. Check the carbonation chart.