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Post #2 made 10 years ago
by Mad_Scientist
I don't bottle, but I reckon the BIABacus does the calcs for us in Section Q.

Are you a BAIBacus user?
f=21&t=3270#p48462.png
MS
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Last edited by Mad_Scientist on 14 Apr 2015, 05:39, edited 1 time in total.
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Post #3 made 10 years ago
by tota76
Yes I use BIABacus and I see that section,
but I notice that I can't use 2 fermenting Temp,
so BIABacus calculate the sugar using only the T in the firsts days of fermentation.

It's right to calculate the priming in this way?

Post #5 made 10 years ago
by cfmcintosh
I use a priming calculator like http://www.tastybrew.com/calculators/priming.html or one of the others from post #4 to determine what level of CO2 volumes by style. Then I use the BIABrewer Temporary Priming Calculator V2 http://biabrewer.info/download/file.php?id=3195 to determine how much sugar is needed. The temperature entered is the temperature at which you will be conditioning.
Last edited by cfmcintosh on 14 Apr 2015, 12:18, edited 1 time in total.

Post #6 made 10 years ago
by BDP
It's right to calculate the priming in this way?
Yes, I believe so. It's used to approximate the amount of residual dissolved CO2 in the beer. However, I've also read that this can be misleading. Think of a fizzy soda drink that is left open in the fridge even at low temperature: this too will go 'flat'. If you read the thread that Mad_Scientist referenced above, you'll also appreciate how varied these calculations be.

Cheers
BDP
Last edited by BDP on 14 Apr 2015, 12:16, edited 1 time in total.

Post #7 made 10 years ago
by windrider
I’ve always used BIABacus (section Q) to calculate my priming sugar when I’m bulk priming. I’ve always found it bang on and when I bottled my IPA a couple of months back went for 2.4 CO2 and found it came out perfectly for my taste.

I usually use something like this: https://byo.com/resources/carbonation to give me an idea on how much I should aim for.
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Post #8 made 10 years ago
by PistolPatch
tota76 wrote:I have to bottle an Amarillo IPA next sunday, fermented for 6 days at 18 °C and for 8 days at 9°C...
In a rush today tota but the main problem we have her is your fermetation schedule. I am not sure as to why you would start at 18 C and then drop to 9 C on that beer. This is pretty much unheard of for me anyway.

Forgetting the above though, you will, in this extraordinary circumstance, need to change your temp on the first line of Section H.

;)
PP
Last edited by PistolPatch on 14 Apr 2015, 21:35, edited 1 time in total.
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Post #9 made 10 years ago
by tota76
Thanks at everyone, for the answer!

PP, I drop at 9 becouse after reading the book of Mitch Steele "IPA brewing techinques.." I read that Thornbredge make a ferat 18°C for 5 days and then drop the T at 6°C, so I'm tryng to do in this way to see the diference..

so, I have to put 9°C in the section h or I have to make an average of 18 in 6 days and 9 in 8 days?
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