Amount of sugar

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sdbrew1024

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It has been quite some time since I have bottled a batch (I keg). I forgot how to calculate the amount of CO2 in still in the beer, is it based on the warmest temperature the beer has been, or the current beer temp? I have a Belgian that fermented in the 60's, but is currently at 40 or so, which temp should I use?
 
This is controversial. My understanding of the science in this thread suggests that your value should be a lot closer to the highest temp than to the current temp, though the "real" number is probably somewhere in between.
 

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