Originally Posted by smokinghole
Maybe the sentiments have since changed but this is what I was referring to for the .51vol per point of gravity.
The section I'm speaking of is the last section of residual extract carbonation. I over estimate a tad using this method and have yet to have a bottle blow on me and they have all come out beautifully carbonated. http://braukaiser.com/wiki/index.php?title=Accurately_Calculating_Sugar_Addit ions_for_Carbonation
I do understand the calculations I'm not confusing the conversions. Your figures are for 100% fermentable sugar. The important thing to take into consideration is knowing the beer your bottling if you use this method.
So I went back and reworked out the math on a piece of paper, and it seems that we were both wrong. Instead the true Vol CO2 per gravity point, according to the equations in braukaiser is 0.7vol/pt. I'll show the math below, someone let me know if I had another brain fart (they are quite common)
From Braukaiser - for table sugar
Cbeer (g/L Co2) = 0.5 x Sugar (g) / vol Beer (L)
1g/L Co2 = 0.5 Vol Co2
in 1# of sugar there are 42 gravity pts (42pts/16oz = 1pt/0.38oz)
So lets assume were are doing 1gallon of beer, in this case we add 0.38oz of sugar to raise the gravity by 1pt
0.38oz x (28.3grams/1oz) = 10.75grams
1gal = 3.78L
Cbeer(g/L Co2) = 0.5 x 10.75g / 3.78L = 1.42g/L Co2
1.42g/L Co2 x (0.5vol / 1g/L) = 0.71 Vol Co2
So 1pt in 1gal or 1.001 = 0.71 vol Co2
Unless Im missing something (someone please check) it seems that the actual level of Co2 produced per gravity point is actually 0.71