Hey guys,
I have a pretty good grasp on calculating volumes of CO2 in my end product from either priming with sugar or by applying top pressure. I use promash for the formulas and I am happy with the results.
What I don't have my head around is how to calculate volumes of CO2 generated by remaining gravity. For instance, if I have a recipe that I'm confident will ferment to 1.008, is there a formula to calculate the volumes of CO2 created if I were to rack to cask at say 1.011, given a certain temperature conditioning?
Thanks,
I have a pretty good grasp on calculating volumes of CO2 in my end product from either priming with sugar or by applying top pressure. I use promash for the formulas and I am happy with the results.
What I don't have my head around is how to calculate volumes of CO2 generated by remaining gravity. For instance, if I have a recipe that I'm confident will ferment to 1.008, is there a formula to calculate the volumes of CO2 created if I were to rack to cask at say 1.011, given a certain temperature conditioning?
Thanks,
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