Originally Posted by troglodytes
So I just finished bottling a RyePA that I am so excited for, but I got a little scared after taking a gravity reading from the bottle batch.
After cold crashing I bottled my batch at 1.012 FG. I referred to BeerSmith for the amount of priming sugar for 2.8 vols of carbing and added 4.3 ounces of table sugar as the program said. However, I did not notice until after the fact that the amount of priming sugar suggested by the program was based on the programs calculated 5 gallon bottling volume and NOT the actual measured 4.25 gallon of bottling volume. Scared I took a gravity reading of the leftovers in my bottling bucket and it was 1.017. If the simple sugars fully ferment out back to 1.012 I'm going to have bottle bombs aren't I? Should I put in the fridge after 1.5 to 2 weeks of carbing to make the yeast go dormant and just deal with a little bit sweeter beer than I would have liked?
Also, is there any way to make BeerSmith calculate priming sugar based on measured volume and not calculated??
I always use 1 ounce of priming sugar per gallon of finished beer for a nice carb level, and it is great. You'll be fine!
As far as Beersmith, just put the "finished volume" in there and then it will recalculate the amount. But don't sweat it. This is fine.