Change in Altitude

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Will be driving with a batch from San Diego to Colorado Springs (apprx 6500ft) one week after bottling.

So from the thread I've already read, I gathered that the CO2 will come out of the beer more at higher altitude. My question is should i add more/less priming sugar to counter this effect?
 
Since the bottles will be sealed at sea level (or whatever altitude you live at) I would not worry about it. The only pressure that is going to be changing is the atmospheric pressure and since the bottle is a rigid container the internal pressure will be unaffected by the change in atmospheric pressure.

Upon opening the CO2 might fizz out a little more quickly but I wouldn't worry about it.
 
DeNomad said:
Since the bottles will be sealed at sea level (or whatever altitude you live at) I would not worry about it. The only pressure that is going to be changing is the atmospheric pressure and since the bottle is a rigid container the internal pressure will be unaffected by the change in atmospheric pressure.

Upon opening the CO2 might fizz out a little more quickly but I wouldn't worry about it.
Click to expand...

The difference in pressure is about 3 psi at that altitude. I don't know how much this affects the rate at which you'll lose CO2 when you pop the bottle, but I can't imagine that AB or any big beer companies carbonate differently for different altitudes.
 

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