Bottling without priming

[jeg3]

I mature in the keg then decide based on how carbonated the beer is, how much sugar to add.

Recently I had an oatmeal stout which which flat after conditioning so I added 40g sugar during bottling

 

[McMullan]

Occasionally, I leave beers in the FV because there's no empties to rack to. I have noticed they can get super saturated with CO2 (enough for a pleasant bite), drop bright and taste perfectly acceptable. And that's just with an airlock in place. Any idea how gravity points short of FG relate to potential CO2 volume in the final product?

 

[mrobinson]

Do you cool your beer down before bottling? Just a thought, but colder beer can hold more Co2 in suspension. It could be that if its cold enough, adding more co2 ( then warming for priming ) increases the Co2 in suspension too much.