I've read about the process for setting aside fresh wort to then use to carbonate the beer after fermentation, but is there any reliable best practice (or just rule of thumb) for determining the carbonation potential from the wort?
I realize it's much easier and more precise to just use sugar, but I'm curious if there is any reasonably accurate way to calculate the wort's carbonation potential using OG or something else.
- And I'm guessing there is not because you can't really tell how fermentable v. unfermentable material may be in the wort. BUT I thought I would toss the question out to the Brain Trust here at HBT to see if anyone had a workable system worked out. Thank you.
I realize it's much easier and more precise to just use sugar, but I'm curious if there is any reasonably accurate way to calculate the wort's carbonation potential using OG or something else.
- And I'm guessing there is not because you can't really tell how fermentable v. unfermentable material may be in the wort. BUT I thought I would toss the question out to the Brain Trust here at HBT to see if anyone had a workable system worked out. Thank you.