Beer Forum

is there a rule of thumb for figuring out CO2 volumes by tracking your gravity points. I guess to be more clear; I have 3 batches of beer that I have brett in and I fear that when I bottle them up I could possibly add to much sugar OR bottle before the brett has dried out my beer enough causing brett bombs in my closet. I am not looking to actually pin point how many volumes of CO2 my beer is going to have, rather just trying to get a good idea of when the best time to bottle is and how much sugar I need to add when the time comes. Does anyone ever bottle with out adding sugar at all -- just using whatever residual sugar is left in the beer?

to be safe you should let it ferment out, then add sugar. There is a conversion of gravity to POTENTIAL CO2.. Note POTENTIAL, if your yeast craps out early you will be off perhaps way off. The only way to do it, is do it correctly.. let it ferment then add sugar, or force carbonate.
BUB