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Old 01-12-2014, 12:56 AM   #21
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Mar 2009
Denver, CO
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Originally Posted by SoupNazi View Post
Thanks to everyone who chimed in. I was under the impression that regular bottles couldn't take over 3.0 carb levels. Sorry for the red flags. Cheers!
Don't forget that after extended aging, the beer will have much less residual CO2 than if you did a non-sour, shorter duration fermentation. That's why Gabe said:

Originally Posted by TNGabe View Post
Depending on what calculator you use, 6 oz of table sugar in 5 gallons of beer at 68F will yield about 3.1 volumes of carbonation. Considering that the OP's beer is 19 months old, 6oz of table sugar will more likely yield 2.6-2.8 volumes of carbonation.
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Old 01-12-2014, 03:49 AM   #22
Feb 2012
Northern Cali
Posts: 839
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Yeah, close to zero residual carbonation left in there. To the person who asked: I used organic table sugar, and my figures were based on normal priming + another .7 volumes to compensate for the age of the beer. I'll likely end up around 2.5 volumes or so.
Everyone's always in favor of saving Hitler's brain but when you put it in the body of a great white shark, oooooh, suddenly you've gone too far.

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