So beer temperature affects residual co2 in beer for priming, the lower the temp the more residual. I've got a Ryepa that I plan on carbing to 2.4 vols of CO2. Its been in a 55 degree closet for 4-5 days, should I use temperature compensation for that current temp of 55 or the 63 degrees it was at before crashing?
For a 5 gallon batch the higher temp actually only adds around .3 ounces of cane sugar....guessing that won't make much of a difference.
I guess a side note, which calculator do you guys find to be more accurate....HBD or NB's calc? Usually there's not much more than a fraction of an ounce difference with HDB being higher.