If I made two 5 gallon batches of exactly the same extract ale recipes, that both had a SG of 1.060, were fermented at 64*, and had a gravity reading of 1.014 for three straight days after 14 days of fermentation, and I bottled one of them with 4 ¾ oz of priming sugar at 18 days while c02 bubbles were still present rising to the top, and bottled the other 5 gallon batch with 4 ¾ oz priming sugar at 28 days when the c02 bubbles had appeared to stop rising, should I expect the same level of carbonation from both batches in the conditioned bottles 4 weeks later? I guess I am asking if there is a difference in final bottle carbonation based on how much out-gassing from the yeast cake has taken place (or not taken place) prior to bottling. I usually ferment in buckets and haven’t noticed c02 bubbles rising after fermentation has completed, but recently fermented in carboys where I can see the bubbles still rising around the time I usually bottle. Now I am wondering if I should wait until they stop rising to bottle, or if it wont make a difference if I bottle during this stage. Could this lead to over/under carbonation?