I know yeast ferments sugars into alcohol at a predictable rate, but is the same is true for carbon dioxide? Since I know the amount of sugars fermented though my gravity readings, shouldn't it be ...
When using CO2 calculators or the nomograph on Palmer's site we see that depending on the temperature of your beer, you use a different amount of priming sugar in order to get the same effective ...
OK, this is sort of cheating but I really liked this question so I thought I'd ask the question again in a slightly different way and try and answer it. I was wondering if we can actually estimate ...