We are about to bottle a batch of beer using priming sugar/dextrose. We have no instruments to precisely calculate the amount of CO2 trapped in this 4 months old beer sitting in whiskey barrel at room temperature. Is it safe to evaluate the amount of residual CO2 to "0" in my priming sugar calculation? Has anyone analyzed the CO2 in such conditions?
I was aiming at 2.6 CO2/vol, so sugar for 2.55 + possible remaining CO2, which brings me to 9,435g/liter
Zb
I was aiming at 2.6 CO2/vol, so sugar for 2.55 + possible remaining CO2, which brings me to 9,435g/liter
Zb
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