brewmeister13
Well-Known Member
I had a beer that I under primed and needs fixing. My problem is that after fermenting at about 70F I cold crashed the beer to clarify. When I went to bottle the wort had come up to 51F and that is the temperature that I used in the priming calculator. Well, as most of you probably know I should have used 70F and so my beer is badly under-carbed. I plan on opening each and re-priming individual bottles (don't worry, I have a highly precise scale I plan on using to measure out the minuscule amounts of sugars needed for a single bottle). My question is, do I prime it as if it were never primed in the first place, figure the amount of carbonation absorbed in the liquid at the current temperature and find the amount needed to make up the difference or find the difference that I should have used in the original priming and add that?
I am leaning toward finding the amount the liquid can absorb at the current temp and finding the difference, but want to be sure (I don't feel like doing this 2 more times, plus it's a really good beer if carbed right).
I am leaning toward finding the amount the liquid can absorb at the current temp and finding the difference, but want to be sure (I don't feel like doing this 2 more times, plus it's a really good beer if carbed right).