Originally Posted by OCC
can anyone tell me the calculation of o.g & s.g to get the right gravity to bottle & also what is the best sugar to carbonate with.....
The best advice I can give is this: fermentation is done when it's done. There is no perfect formula to tell you the exact FG you are going to get when you start at X original gravity using Y yeast.
This is where a hydrometer can actually come in useful. Take a few readings over two or three days. If the value remains the same on all of those readings, then fermentation is done. If it continues to drop, then it isn't done.
If you bottle too soon, and fermenation is still going, you could end up with grenades. I keep my bottles in the boxes while they are carbonating, so they don't blow up and throw glass everywhere, but I weep if I think of wasted beer.....