Originally Posted by Eves
But do you account for priming sugar in your final ABV? I mean the Coopers calculation (minus the priming addition) results in nearly the same value as the OG-FG * 131. So the question remains...what about the priming? When you're dealing with ABV I would think you'd want to account for any ABV added by priming. Especially if that addition is a half a percent.
Lets say a pre-primed beer had an ABV of 5%. If priming were to add 0.5% ABV that would be an increase of ABV of 10%. Seems significant to want to account for it.
um . . . 5 + .5 = 5.5, not 10.
Either way, priming (with sugar) adds such a menial ammount of alcahol to your brew that you really shouldn't even take it into account . . . it's more like .05%. it's the equivalent of adding .0004 to your FG then doing the (0G-FG)*131 formula. Basicly, it's a very, very menial ammount, so don't worry about it.