kcbeersnob
Well-Known Member
Is there a formula that can be used to calculate the carbonation level that is achieved by x points decrease in SG for a given volume of beer?
Reason I want to know: I racked a batch to a keg and commenced dry hopping at room temp. 12 days later I found that the keg was very carbonated (loads of foam coming out when I pull the PRV). I dispensed some with a picnic tap to lower the keg volume. Huge carbonation level. Mostly foam, but it was room temp. I figure it's either an infection or the beer had not finished attenuating when I racked. Checked the FG and found that it had dropped .002 points since racking. So either explanation is plausible at this point. Either way, I want to calculate the carbonation level that was added to the beer by the gravity drop.
Reason I want to know: I racked a batch to a keg and commenced dry hopping at room temp. 12 days later I found that the keg was very carbonated (loads of foam coming out when I pull the PRV). I dispensed some with a picnic tap to lower the keg volume. Huge carbonation level. Mostly foam, but it was room temp. I figure it's either an infection or the beer had not finished attenuating when I racked. Checked the FG and found that it had dropped .002 points since racking. So either explanation is plausible at this point. Either way, I want to calculate the carbonation level that was added to the beer by the gravity drop.
