..which, frankly, seems completely ridiculous and even more confusing. Why on earth would you use one temperature when bottling, and another if kegging?If bottling, enter the temperature of the beer when it is bottled (often room temperature). If kegging, enter the intended storage temperature for the keg (typically the temperature of the refrigerator you will be storing the keg in).
Bottling without priming
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Re: Bottling without priming
The help manual for BeerSmith says this about the temperature field..
Re: Bottling without priming
I'd imagine they're working on the assumption that the fridge will already be at the required temperature as soon as the keg is added or even before; if that's the case the CO2 will disolve a little more quickly than it would in the room temperature bottles. Personally, I'd be astounded if Beer smith is intelligent enough to know the rate of absorption.Matt in Birdham wrote: ↑Mon Jan 08, 2018 7:09 pmThe help manual for BeerSmith says this about the temperature field..
..which, frankly, seems completely ridiculous and even more confusing. Why on earth would you use one temperature when bottling, and another if kegging?If bottling, enter the temperature of the beer when it is bottled (often room temperature). If kegging, enter the intended storage temperature for the keg (typically the temperature of the refrigerator you will be storing the keg in).
James
PS the above post is just my opinion and is fraught with assumptions...