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What the calculators are trying to estimate is how much CO2 from fermentation is still dissolved in the beer. The yeast produce CO2 during fermentation, most of which escapes into the atmosphere, but some remains in solution in the beer. The amount that remains is influenced by temperature and pressure. Assuming the pressure is nominally atmospheric, we only ...


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Apparently these calculators are telling you how much sugar is currently in the beer, assuming the yeast have been working at the current temperature (and that the beer remains saturated with CO2). If cold beer is put in a room temperature bottle, it will warm and lose some CO2 in a few seconds. So I'd say calculate based on temperature when the cap is put ...



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