pac4life88
Member
Does a beers final gravity play into account when calculating sugar and carbonation volumes when bottle carbonating?
I have a beer mashed at 152F that finished fermentation at 1.013 after 3 weeks. I sat it on some oak for about 2 months. I want to add some CBC1 yeast and priming sugar to bottle when carbonating. Do I take into account the 1.013 when trying to figure out how much sugar to add to get to the right volume of CO2 or doesn't it matter? I haven't used CBC1 before so and I have never thought about the final gravity in therms of adding carbonation but I don't want to make some bottle bombs.
I have a beer mashed at 152F that finished fermentation at 1.013 after 3 weeks. I sat it on some oak for about 2 months. I want to add some CBC1 yeast and priming sugar to bottle when carbonating. Do I take into account the 1.013 when trying to figure out how much sugar to add to get to the right volume of CO2 or doesn't it matter? I haven't used CBC1 before so and I have never thought about the final gravity in therms of adding carbonation but I don't want to make some bottle bombs.
