Alright so I've had my berliner weisse in the fermenter for a little over a month now. I pitched some brett in to it at the beginning of this month at its currently around 1.005 (brett took it down from .001 since I put it in). Would it be safe to bottle it now? I understand the brett will continue to drop the gravity, so I was thinking I could add less priming sugar than I was originally intending to to make up for this. My question is, how can I calculate the amount of priming sugar needed? What does 1 gravity point equal in bottling pressure? I really wanted to get this bottled before the end of this month if possible.