Originally Posted by HotbreakHotel
Why do you say that (I'm just trying to learn)? How does the 6 months apply?
Good question. I assumed since you're bottling that this has been in a fermenter, and since a fermenter doesn't hold pressure, the beer wouldn't be carbonated that long after fermentation.
However, thinking about it more, and referencing the carbonation table here - Carbonation Table - Kegerators.com
, it seems like since the beer at 1psi at 40F could be at ~1.5 volumes, the same beer at 0psi (relative to atmospheric pressure) could still have a fair amount of carbonation left in it from fermentation.
Hmmm...how does one actually measure entrained CO2?