Hello everybody. I am having a problem getting my carbonation down pat on a regular basis. Some batches are well carbonated 2.5 - 3.0 volumes but I sometimes get beers that are over carbonated, no bottle bombs, but a reading of 3.5 - 4.0 vols on the manometer that I put on one of my bottles. My actual FG is mostly within a point of estimated FG so I don't think I have a problem with stuck fermentation, non attenuated beer. Since I always use the same quantity of sugar that I scoop into each individual bottle before bottling, I was wondering if maybe it is yeast dependant. Some yeasts attenuate more than other and would therefore create more C02 for the same amount of sugar. Could the difference in yeast attenuations explain that or is it too small to make a difference in CO"? If yeast type is an issue, shouldn't the carbonation tool account for the yeast that is in the beer in order to calculate the appropriate amount of sugar to add? Thanks.