Dry hopping as a factor for CO2 in solution at bottling

[wingnutp]

Maybe my pea brain doesn't properly grasp the idea or amount of CO2 in solution prior to bottling, but why don't the bottling/priming calculators take into account whether you've dry hopped? In my limited experience, it seems that the hops provide nucleation points for a fair bit of CO2 to be released out the airlock/blowoff tube prior to bottling.

 

[Subdivisions]

The amount of CO2 in suspension is usually around 1 volume when fermented in the 60s and not cold crashed. Atmospheric pressure will keep it in solution. There may be a little off gassing when hops are added but it's not a lot.

Notice that they don't have ' time in fermenter' or ' barometric pressure' fields.

 

[wingnutp]

Good point.