Interesting, looks like you have everything in order, on the calculations.naturals wrote:I've read a lot on whether to use the fermentation temperature or bottling temperature. Personally I've always used the maximum temperature experienced during fermentation (so 25c) when calculating the sugar additions. Using the bottling temperature would give a smaller sugar addition so would only exacerbate the issue.
It was interesting what you said about CO2 reabsorption during crash cooling. I didn't even realise CO2 was reabsorbed. Maybe I'll have to look into this and check enough air is getting back through the airlock.
I then wonder if the 25 to 5C temp change is making the yeast go dormant to a point it doesn't fully recover from? Maybe keeping priming the same and pitching some fresh yeast at bottling could be an interesting trial.
I'm assuming that no cold crashing was done prior to the introduction of the brew fridge. Perhaps, skip the crash cool and see if you get good carbonation.
Personally, if the calculations previously worked for you, I'd be evaluating the things you've changed.
