So I’m looking for a formula to help calculate the carbonation levels that result from capping (i.e., kegging) a fermenting beer at a certain gravity. For example, if a fermenting beer is at 1.020, 45 degrees, and I expect final gravity to be 1.012, what will the resulting carbonation level be if I keg it now? I’m sure it will also depend on headspace. All the brewing literature I’ve found only refers to either priming or force carbonating. I’m sure this info would have to come from professional brewing literature, as it’s not something most homebrewers would dabble in (not saying I will either, but I’d like to get a better feel for it.)
I have spoken to a professional brewer acquaintance who says that he caps it at 2-3.5 degrees Plato above the expected final, but that depends on the headspace and he is dealing with much larger volumes than 5 gallons. He is convinced though that it is the best way to carbonate. He thinks even tanked CO2 has its own flavor, so force carbonating lends a particular artificial flavor, which is what sparked my interest in this topic in the first place.
Thanks in advance to anyone who can help.
BTW, completely off topic, but I was able to tour the Weihenstephan brewery outside of Munich a couple weeks ago. I could post my notes and maybe a few pics in a separate thread if anybody has any interest.