Choussinga ne précise pas la source.choussinga a écrit :For the temperature box, it's generally best to enter the beer's actual temperature at bottling time. The only exception to this would be if the beer reached a higher temperature after fermentation was complete. The point of this temperature is to judge how much dissolved CO2 is already in solution; rises in temperature cause degassing, which mean that you have to add more sugar to compensate. We don't care about the highest temperature during fermentation, since that process creates CO2: but if the beer was heated after final gravity was reached, there would be no way for it to replace the CO2 lost by the degassing.
If you cold crash at bottling time, that's fine - but again, enter the highest temperature that the beer has been sitting at once fermentation was complete. If you enter the cold temp, you may undercarb your beer.
Mais en gros, on peut se dire qu'après 24h après encemenssement, on compte la température la plus haute que le brassin subit au cours de la fermentation.
Bref, je crois qu'on est tous d'accord, c'est beau
