Const
Long-term barrel ageing knocks about half the assumed residual CO₂ out of the beer. This is Tonsmeire's anecdotal factor, which blenders using his spreadsheet have applied since 2014.
https://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html
Long-term barrel ageing knocks about half the assumed residual CO₂ out of the beer. This is Tonsmeire's anecdotal factor, which blenders using his spreadsheet have applied since 2014.