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Date: 16 Jul 2006 09:52:11
From: hofer
Subject: Optimal temperature for priming?
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My Weizen has been secondary cold conditioning at temperatures of about
0-2C (32-36F) for 2 weeks. Now it is time for priming. I wonder should
the young beer be cold primed or alternatively brought to room
temperature before primed with speise (sweet wort) or krausen beer or
sugar?
Now beer is conditioning in a carboy and will be transferred to a
bucket for bulk priming.
In case of cold priming should I assume soluble CO2 content of about
1.6 volumes at 35F relatively to 0.9 volumes at room temperatures or
should I take into consideration that some CO2 will escape during
racking and mixing the beer with priming solution?
And considering the past cold secondary conditioning, I lowered the
temperature down rather fast. What is the rule for it: should the
lowering be done fast or slowly, and what does it influence on?
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Date: 16 Jul 2006 22:12:37
From: John 'Shaggy' Kolesar
Subject: Re: Optimal temperature for priming?
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On 16 Jul 2006 09:52:11 -0700, <leonidli@bezeqint.net > wrote:
> My Weizen has been secondary cold conditioning at temperatures of about
> 0-2C (32-36F) for 2 weeks. Now it is time for priming. I wonder should
> the young beer be cold primed or alternatively brought to room
> temperature before primed with speise (sweet wort) or krausen beer or
> sugar?
The temp doesn't make much difference. Yes, on paper you'll have more
CO2 disolved in it at cold temps than at warmer ones, but it isn't
going to have a huge effect on the final carbonation. IMO, do whichever
is easier.
Just prime the beer with sugar. Trying to do anything else is just
going to be a lot more difficult. If you try and prime with wort or
krausen, it's going to be nearly impossible to predict what the final
carbonation level will be. Commercial breweries do this, but it's not
very practical or useful on a homebrew level.
> And considering the past cold secondary conditioning, I lowered the
> temperature down rather fast. What is the rule for it: should the
> lowering be done fast or slowly, and what does it influence on?
As long as you are sure the fermentation is complete, then lower it
as fast as you want. The only influence it will have is to send the
yeast into thermal shock. As long as the yeast are done fermenting,
it shouldn't matter. If they are not done, sending them into shock
will give the illusion that fermentation has completed since the yeast
will temporarily slow down or stop activity.
John.
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Date: 18 Jul 2006 02:17:25
From: hofer
Subject: Re: Optimal temperature for priming?
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John 'Shaggy' Kolesar wrote:
> Just prime the beer with sugar. Trying to do anything else is just
> going to be a lot more difficult. If you try and prime with wort or
> krausen, it's going to be nearly impossible to predict what the final
> carbonation level will be. Commercial breweries do this, but it's not
> very practical or useful on a homebrew level.
>
> John.
Priming with wort or krauesen beer is quite straightforward and highly
predictable as described in Eric Wagner's "German Wheat Beer". Priming
with krauesen beer has definitely its advantage: immidiate fermentation
without lag phase and thus preventing infection.
...Thank you anyway!
Leonid
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