[morticaixavier]

So I am getting ready to bottle part of a batch of beer (scottish 60/-) and I started to wonder. The carb calculator in beersmith accepts a temp for adjustment based on disolved co2 already present. But when I rack to the bottling bucket and give a gentle stir some of that co2 is coming out of solution. does that really matter? is it insignificant compared to the amount still disolved?

details
the beer fermented at ~62 and has been ~55 since fermentation was more or less complete. I aim for a farily low carb level maybe 1.9 volumes. so I plug all this into beer smith, give 62 as the temp and it gives me x oz sugar to prime. but I will lose y co2 in transfer and stirring. will my bottles be undercarbed? it's low enough carb level that just a little off will be noticable I would think.

thoughts?

[euge]

Yes. I ignore that there is a residual amount of co2 and just calculate what is needed to reach desired volumes. However if it is a huge concern then maybe undershooting it by a fraction to compensate would work.

[morticaixavier]

Yeah I am thinking I will bump the sugar just a tiny bit up, instead of .63 oz go with .70 or .75. I have undershot my desiered carb level on a couple of brews that I bottled now so I am getting frustrated but I also don't want to overshoot by so much that it won't have that nice almost flat scottishness to it.