Are there any rules of thumb or more precise formulas to determine how head space affects the pressure of co2 when bottling beer?
I'm trying to figure out things like, hypothetically:
If I had a bottle with 12 ounces of beer and 1 ounce of head space what % of the co2 would be in the beer and what % of the co2 would be in the head space? If I bottle the beer and prime it with the same amount of sugar but leave half the head space (1/2 oz) how does the pressure in the bottle change?
Ultimately I'm wondering, if I leave too little head space, how high can the pressure in the bottle go to?
Thanks for any info or pointers.