[Kingema]

Qualche dubbio sulla lagherizzazione/winterizzazione mi era venuto, infatti da quando ho iniziato a fare winterizzazione e solo un travaso finale ho avuto spesso problemi di sovracarbonazione

Queste sono le indicazioni del calcolatore di brewing frined's (se possono esserti utili):

Temperature of Beer used for computing dissolved CO2
The beer you are about to package already contains some CO2 since it is a naturally occurring byproduct of fermentation. The amount is temperature dependent. The temperature to enter is usually the fermentation temperature of the beer, but might also be the current temperature of the beer. If the fermentation temperature and the current beer temperature are the same life is simple.

However, if the beer was cold crashed, or put through a diacetyl rest, or the temperature changed for some other reason... you will need to use your judgment to decide which temperature is most representative. During cold crashing, some of the CO2 in the head space will go back into the beer. If you cold crashed for a very long time this may represent a significant increase in dissolved CO2. There is a lot of online debate about this and the internet is thin on concrete answers backed by research. We are open to improving the calculator so please let us know of any sources that clarify this point.