Originally Posted by tomhen
I'm not understanding these posts. How are the volumes calculated? When I had a packaging brewery we carbonated to 2.5 volumes using a Zahm-Nagel CO2 tester. I think 3 seems a little high. At Colorado Boy I believe we are even lower (I don't have a tester here) which I like because the beer is smoother, but that's just me.
Not sure what you don't understand? This is natural carbonation with priming sugar. You pick the volumes of CO2 and calculate the amount of priming sugar you need to get you there assuming it all ferments out. Nobody's measuring the dissolved CO2 to verify. 2.5 is good for most styles of beer, but OP is interested in carbing a Berliner Weiss that's traditionally carbonated higher.