CO2 Levels in Barrel Aged Beer
Is anyone willing to take a best guess at what the CO2 level is in a barrel aged beer? I'm trying to dial in my bottle conditioning program but estimating the difference between .25 g/L and .5 g/L can make a significant difference in sugar additions.
Best guess for typical beer, unitank, post-fermentation, uncapped, so I have been informed, is roughly 1 to 2 g/L (.5 to 1 volumes) - which is still a large variation for calculating priming rates! What numbers do other people use as a "base" when factoring sugar additions for bottle conditioning?
I have assumed that barrel aged beers have lost a bit more of their CO2, and thus attempted to factor based upon 50% of the aforementioned value.
I do not have the instrumentation to test this... just making a best educated guess... anyone?
According to my calculator -
CO2 saturation at at atmospheric at zero C = 3.4 g / litre
At 5 C at atmospheric = 2.9 g / litre
At 10 C at atmospheric = 2.4 g / litre
At 15 C at atmospheric = 2.03
Hope this helps