2 pointsThanks @D Kristof, I believe you guys I just check for clarification anytime there's a discrepancy. OK. I'm going to prime most of my batch with .5 tsp and .75 tsp, and then prime a couple of three with .75 tsp and 1 tsp. I shouldn't have a problem with the latter amounts in 12oz and 16oz bottles, I don't think anyway. Anyway, that'll give me some experience with experimentation and I need that.
1 pointI realize this is an old thread, but I do 2 gallon batches in the 6 gallon Brewmax often [did a Bavarian Pear Wheat recently]. CO2 is heavier than air, so atmospheric air doesn't get into the beer, it is just present above the surface and will take longer to pervade the beer than we typically leave beer in the fermenter. Other factors that effect the volume of CO2 is ABV -- higher percentages increase a larger volume of CO2. Racking your beer into another vessel also increases the risk of oxidation. You really have to try hard to get the O2 to displace the CO2. As long as you are not moving around your fermenter or removing the cover, you'll be fine.
1 pointOne final comment from me on this topic. If you are wondering why the MrBeer directions have so much sugar recommended remember their target customers are new brewers. If the kit is placed on a kitchen counter top with ambient air temps at the upper end of the recommended range, the higher priming rate will compensate for the CO2 off gassing during fermentation. The down side is, the fewer brewers who do keep theirs on the cooler end risk gushers. When those guys turn to this forum, it's unfortunate that our first thoughts some times jump to conclusions of incomplete fermentation or infections.