Is there a simple rule of thumb for the level of carbonation achieved if one ferments for awhile in primary and then transfers (before FG is reached) to the keg or the bottle?
For example, given a beer with an OG of 1.070 and assuming a FG of 1.010 as our goal (perhaps even determined by FFT), how many volumes of CO2 could one expect if I filled a 12 ounce bottle with:
1.015 SG beer
1.020 SG beer
1.025 SG beer
1.030 SG beer
1.035 SG beer
1.040 SG beer
How about a 5 gallon Corny keg?
Is there a simple rule of thumb for remaining SG points to be fermented and levels of CO2 produced?
Does some allowance need to be made for pre-existing CO2 levels in beer that is being racked/bottled from the fermenter?