Hpal
Well-Known Member
I've just put a pale ale on the other day and I'm fermenting it in a cube with a pressure relief in the lid and a pressure gauge. It's sitting around 3 psi, not huge, but enough to get the benefits of pressure fermenting hopefully. Then I got to thinking, I'm bottling this batch, how much dissolved co2 will there be in the beer when I crash chill, and how will that affect my priming rate and volumes of co2 in the bottle? I guess I'll just put a little less sugar in each bottle, I carb on the low side as it is anyway.
