Is it easy to work out when to bottle a beer so that it finishes the fermentation in the bottle without adding priming sugar?
Here is an example; say i have a wort that is at 1.020, and i "KNOW" it will end up at around 1.010 when complete. How many volumes of C02 will that give me?
I was just wondering if i could crash chill a fermentation at a certain gravity (to help drop yeast) then bottle it?
I am also going to presume that this will not be an exact calculation, I am only looking for "ballpark" figures here. So say it could be calculated within a "safe" range of 1-3 volumes
