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Would it be possible to add a starting CO2 volume as an input to the carbonation tool? I have found the flat beer temperature pretty unreliable on many occasions, mainly due to the decrease in temperature towards the end of the fermentation.
How do you plan on arriving at a starting CO2 volume without using temperature as part of the equation?
Assuming your thermometer is accurate, the problem likely stems from either rushing the process and not allowing fermentation to complete or not measuring the actual volume of beer that you're priming. The priming calculator formula doesn't change but your inputs do. Entering a temperature reading taken before fermentation is complete and/or assuming the volume you're priming are going to skew the calculations. Also, keep in mind that the batch size in BeerSmith is the volume into your fermenter, not the bottling bucket.
After fermentations are completed, the temperatures have a tendency to fall. At 15.0C, it should be somewhere around 1.0 vol. But it likely is not because it may have been at 20.0C at the end of the fermentation, which gives about 0.8 vol, minus what may be lost in various operations and dry hopping.