Priming question
I'm bottling an Epic Pale Ale clone tonight which called for a split fermentation temp which was
5 days at 20C
Add 1st dry hop addition then another 5 days at 20C
Add 2nd dry hop addition then 5 days at 4C
So what temp should I use to work out how much priming sugar to use? 20C or 4C
Will be storing them at 20-22C
Replies to This Discussion
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Permalink Reply by Samuel Loader on
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Hey Steve, is this all in the same fermenter? if so then prime the bottles at the original fermentation temperature (20C), since the last part of the ferment is at 4C which will drop out most of your yeast, so you'll need the extra temp to help the yeast out especially in the heavier beers. if your changing fermenter between the first and second hop addition you might want to consider repitching half a vial of yeast for your priming.
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Permalink Reply by Steve Hinton on
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Yeah it was all in the primary. Cheer for the advice ;-)
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Permalink Reply by Crusader-Rob on
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20 degrees.
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Permalink Reply by Sam DT on
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20 degrees - You should always use the highest post-fermentation temp as the CO2 comes out of solution at higher temps and won't go back in if fermentation is complete.
Did you use the WLP051? I'm looking to brew a double in the next couple of weeks and split it across 007 and 001 & mash at around 67.
Hope it goes well.
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Yip WLP051. Got great attenuation from it. I'm currently washing the yeast as we speak. At 3am in the morning!
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