Hey guys and gals!
Just a quick question. I am going to bottle a Hefeweizen this weekend. When I pulled gravity samples, I noticed that there were lots of little bubbles coming up in the sample tube. Seems to me there is a lot of residual CO2 from fermentation still dissolved. Now I use Beersmith to calculate the amount of priming sugar needed. But I fear that, since I am going to carb this pretty high, and if there is already so much CO2 in the beer, I might overcarb.
Is there a good way to compensate for this? Or just don't sweat it?
Just a quick question. I am going to bottle a Hefeweizen this weekend. When I pulled gravity samples, I noticed that there were lots of little bubbles coming up in the sample tube. Seems to me there is a lot of residual CO2 from fermentation still dissolved. Now I use Beersmith to calculate the amount of priming sugar needed. But I fear that, since I am going to carb this pretty high, and if there is already so much CO2 in the beer, I might overcarb.
Is there a good way to compensate for this? Or just don't sweat it?