Curious what other folks target as their CO2 volumes for American ales. I target 2.4-2.5 on most things, but recently I’ve been thinking that might be too high.
I go higher…2.6+
2.4-2.5 for me.
Innocent ? Here. Why don’t we just use PSI when we talk about CO2 volume? As far as I know there is no CO2 volume gauge on my regulator. I set my gauge to 12psi and forget it.
AFAIK, PSI doesn’t tell what kind of volumes of co2 are dissolved in the beer since it doesn’t take into account the temperature variable.
Yep
These guys are right - psi alone is meaningless to carbonation without taking into consideration the beer temp.
This temp/pressure chart speaks in CO2 volumes. It’s pretty handy:
Edit - juggabrew303, if you follow 12 psi to what is likely your serving temp (38-44ish F) you’ll see that you’re in the green (good) band, at 2.3ish-2.5ish volumes of CO2. It’s just helpful to be able to reference, to fine tune your carbing. Example - if you’re brewing a bitter, you’d want around 2 volumes where, if you’re brewing a Belgian beer, you might want 3+ volumes.
2.5+ is for most all my beers
+1
I like to hold at 34F at 11 psi = 2.69 volumes
All good explanations and I know how it works. Just a thought that popped in my head, and how do we really know it’s actually at that volume other than checking a chart online that’s telling us what it should be.
As I understand it, Paul Dirac combined the equation for quantum mechanics and Einstein’s formula for special relativity and the new Dirac Equation confirmed the existence of anti matter, which at the time (1928) had not yet been discovered. My point is that math efficiently predicts physics when applied correctly. So just follow the carbonation chart, set your temp controller to the minimum temp swing, and have faith! 8)
I like a little lower than most, around 2.2-2.3.
I feel that the 2.5-2.7 volume range really boosts hop aromatics. I usually target about 2.7 for most of my beers. I try to serve my English ales with a lower carbonation, but if they’re on the same regulator then I’ll just pour them hard to knock out as much carbonation as I can.
I target around 2.5 vol for most beers. PSI will depend on how warm or cold the beer fridge is running, it’s out in the garage. But typically around 40* with 12 psi. Something like a Cream Ale or Lager I might kick up a little past that, as well as something that may have have higher than desired FG.
1.8-2.0 @ 52oF. Sometimes I’ll push the gas a bit higher, especially for IPA/APA, but this is the “default” for my kegerator/CO2 regulator. American Brown is perhaps the best American style to try and replicate cask conditions with.
I prefer flat beer. Anything carbed too much higher than that has to be poured hard to knock out some of the gas, IMO.
Another slap into the kegerator and set at 12 psi here. I do admit my Belgians are under-carbed, but I can live with that.
I like em 2.4 to 2.5.