I haven't been able to find anything about this: -Edited for Clarity- Can homebrewers assume there is no residual co2 left in the beer after dry hopping(because it's all released by the nucleation sites in the hop pellets) and that extra (over and above what one would normally add) priming sugar is necessary to reach desired carbonation volumes?
If the beer, or the CO2 in the beer is equalized with the atmosphere then why does it want to come out of solution?
I believe what he is asking is - 1) Does dry hopping remove residual Co2 from the beer (residual Co2 that could be somewhere between 0.7-.09 volumes - so nearly a full volume depending on temperature)?2) And, if so, do you need to adjust how much priming sugar you use to make up for the loss?Personally, I never even thought about it and have force carbed all of my beers that have been dry hopped... If the answer to question 1 is yes, then I suppose so is the answer to question 2. But as yinzer pointed out, would Co2 be expelled if the pressure is balanced out already? I actually don't recall anyone ever asking this or saying it was true.
I use the same amount of priming sugar whether I dry hop or not. For me, that is 4 ounces of corn sugar. There is no need for ‘extra’ priming sugar if you perform a dry hop. Cheers!
