jescholler
Well-Known Member
I'll be moving to the Boulder area (~5300 ft) and was wondering how to adjust my bottle priming calculations. The amount of CO2 in the beer after fermentation is based on the beer being at equilibrium pressure with the atmosphere. Since there's less pressure at higher elevations, there will be less CO2 left in the beer at a given temperature.
Has anyone seen any literature on how the residual CO2 changes with elevation at different temperatures?
Has anyone seen any literature on how the residual CO2 changes with elevation at different temperatures?