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added tomme arthur on sour hour priming
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In order to properly prime your beer you will need to know your residual CO2 in solution. This can be determined from temperature and good priming sugar calculators take this into account. For aged beers, especially beers which have been aged in barrels or a similar porous vessel, the starting CO2 may be lower than the numbers produced from these calculators due to off gassing while the beer is aging. Tomme Arthur from The Lost Abbey reports that the starting values he sees in barrel aged beers range from 0.2-0.6 volumes of CO2<ref name='Tomme on the Sour Hour'>[http://www.thebrewingnetwork.com/the-sour-hour-the-lost-abbey/ Tomme Arthur from the Lost Abbey on the Sour Hour]</ref> (~51 minutes in). Commercial brewers may choose to partially force carbonate their beers to know exactly the starting CO2 as well as limit the CO2 required from bottle conditioning. The Lost Abbey carbonates to 1.5 volumes of CO2 before priming and bottle conditioning for the remaining carbonation<ref name='Tomme on the Sour Hour'/> (~52 minutes in).
Priming with gravity points----- to do.
See [http://jeffreycrane.blogspot.com/2015/06/blending-calculator-ph-abv-and.html Jeff Crane's "Blending Calculator" (extension of Michael Tonsmeire's "Blending Calculator")] for a re-yeasting and priming calculator.