And by most I mean mine, Beersmith and a couple of others.   If you’re going to trust calculators for forced CO2 carbonation you’d better have a darn good refrigerator without fluctuating temperatures.   I’ve been struggling with beer coming out under-carbonated especially when bottling using my Blichmann beer gun to counter pressure fill.  It’s not the beer gun’s fault it’s jut that some carbonation is lost and the carbonation calculations aren’t correct.

My refrigerator sits in my garage in South Louisiana.   Usually the only time I am working with my refrigerator is in the evening time when the temperature has dropped 20 degrees or better.   At that point it reads the temperature I expect however the beer always comes out under-carbonated.

My solution has been to carbonate to taste and then let it go a little more thanks to the suggestions of some of my brew club members.   It’s funny because prior to my buying a beer gun I used to do just that.   However I was trying to get it “perfect” and the end result was badly carbonated beer.   Just another example of K.I.S.S. which is a very real thing in home beer brewing.

End of rant!