Cold crashing when bottle conditioning question

[Ward Chillington]

My last batch of blonde that I cold crashed did not carbonate as well as I would have liked it to.
I used the carbonation tool on the site here and and took into account the beer's lower temperature at bottling to calculate the correct amount of corn sugar to add but my carbonation in this particular batch was less than desired. My prior batch was fine.
So the question is if there is anything special that I should have taken into consideration when bottling at a low temperature? Granted, my cold crashing reading and experience is not extensive and this batch used Kveik so I've got a couple of variables going on here. Thoughts and suggestions welcomed....

 

[The Brew Mentor]

Does the carbonation tool have you use less sugar when cold? Sorry, but I've never used it.
I would think that if it does, and you have to warm the beer to get it to carbonate, then you'd need the amount based on the carbonation temperature and not the cold crash temperature.
My 2¢

 

[Sunfire96]

The temperature should be the highest temperature the beer was at once fermentation finished. If you fermented at 65F, did a diacetyl rest at 68F, and then cold crashed to 40F, the temperature entered into the priming calculator should be 68F. Also double check that the value for volumes of CO2 is what you wanted, for instance, if your goal was 2.5 vol but the calculator was set to 2.2 vol it would be less sugar. Hope that helps

 

[Minbari]

It can take significantly longer if you do a cold crash because you crash out more yeast. Prime it and let it sit for 3-4 weeks. It should still carbonate.

 

[BarbarianBrewer]

+1 to what Sunfire said!

The reason for this is that warm beer can hold less CO2 than cold beer. As it warms CO2 is driven out of solution. And when you cold crash, CO2 does not go back into the beer; at least not any significant amount. Therefore the warmer the fermentation temperature, the more sugar you need to add to make up for this loss of CO2. I'd suggest putting the beer in warmish room (75° F / 24° C) for a couple more weeks. See what that does.

 

[Ward Chillington]

Thanks for breaking off that brain cells I wasn't using! I recall now that this batch was a slow go even with kveik so I have two factors in this fail....Ok...maybe not a fail but indeed not my best work!

So yeah, I used the lower temp from the crash in the calculator and I don't think there was enough yeast in solution. I conditioned for 2 weeks at 90F as I have for other kveik ales but still not enough fizzy or carbonic bite for my tastes...ok...lesson learned.