In light of my recent thread regarding wlp565 and it's attenuation levels, it got me wondering about natural carb.
How does one determine the amount of gravity points a beer needs to drop to naturally carb? I believe some lambic breweries do this, but how is it calculated? If I want 3 volumes in my Saison, and I expect it to attenuate another 8 points, is there some formula to figure out what kind of co2 that will produce if bottled?