Help with bottle conditioning....

[clowder]

Hey,
I'm bottling conditioning 1 gallon of IPA and kegging (by force carbing) the remaining 4. I want 2.4 volumes of CO2 in both the bottle and kegged beers. Please let me know if I'm on the right track..... and help me figure out how much dextrose to use in the 1 gal.

The beer has been in the secondary at 68 F. I'm guessing that there's about 0.850 residual carbonation in the beer.

2.4 - .85 = 1.55 volumes of CO2 needs to be added

How much dextrose must I add to the 1 gal to get that?

Also, when kegging the beer, do I take into account the residual carbination? Or do I just figure out the temperature at which I'm pressuring the keg and set the lbs based on 2.4 volumes of CO2?

Thanks in advance for any help you can provide!!

Happy BREW Year's,
Clowder

[Mills]

Can't help you on the priming sugar end, but I can with the kegging. Do not sweat the residual carbonation when kegging. Just look up your temp and cross that with your desired co2 level.

Mills

[clowder]

Can't help you on the priming sugar end, but I can with the kegging. Do not sweat the residual carbonation when kegging. Just look up your temp and cross that with your desired co2 level.

Mills

Thanks Mills! That's what I was thinking. If you have the pressure dialed it, it should only be able to go that high.

Thanks for the confirmation,
Clowder


Follow-up to anyone who sees this:
I found a conversion chart for different types of priming sugar.
http://www.byo.com/resources/carbonation
Also, if I'm reading it right, I'm pretty sure it confirms my assumptions in the original post.