my second batch will be bottled soon (4 weeks in primary -- no secondary), and I don't wanna screw up by putting the wrong weight of sugar. I've done a belgian witbier (Papazian's Who's in the garden grand cru) using WLP400 with no starter. The thing is, I only do 2.5 gallons batches. So, when I brew, I top off to 2.5 gallons.
Now, I know I can calculate the right amount of sugar here : http://www.tastybrew.com/calculators/priming.html
But the problem is, I know I'll lose some due to 1) trub 2) well, it's hard to transfer everything from the fermenter to the bottling bucket, without transferring some trub.
How do we account for these loss? Because, there's a world of differences in the amount of priming sugar from 2.5 gallons to 2.0 gallons (I put 0.5 gallons lost because Jamil account for 0.5 gallons loss from the primary(5.5 gallons) to the real bottled quantity (5 gallons)).
Do I just aim for the middle ground(2.25 gallons / middle volume for the style) to be safe?