Does anyone out there know if there is an effect of altitude on the carbonation of beer in bottles during conditioning. I ask because I live in Laramie, WY at 7200'. My beer is carbonating fine, I'm just curious about the logistics of this. My guess is that since the air is thinner the higher you go and yeast produces CO2 in relation to the sugars in the wort, once the bottle is sealed the yeast would produce CO2 at the same rate in similar worts regardless of altitude. So if the atmosphere is more dense at sea level then the addition of CO2 would increase pressure faster than the same volume of CO2 added to a less dense airspace in a bottle bottled at a higher elevation. Anyway, I'm just trying to play scientist. I'm happy with my carbonation results, I'm just curious what you all think about this theory.