I noticed the 2016 Ninkasi winner, Derrick Flippin, carbonated his gold medal light lager to 3 volumes of CO2.
How much do you carbonate your light lagers? I have been shooting for 2.4-2.5 volumes of CO2.
Would higher enhance crispness? I am thinking of trying 3.0 with my next Helles.
3.0 would work in a Am. Light Lager. In a Helles, I don’t think so. Many German beers are on the lower side of the 2.5 range, maybe 2.2-ish. I am pretty confident of that tonight. 8)
Around 2.4-2.5 for me for all my lagers. I don’t brew the BMC type. If I did, I’d carb it up more.
I go 3.4!
Definitely higher volumes for American lagers but I still go pretty moderate to high for german ones too. I like carbonation.
Thanks for all the inputs. The numbers look like grade point averages. 
I notice that some commercial bottled beers have way more bubbles escaping from the beer than beers served from my keg at 2.4-2.5 volumes range.
Maybe I will try 2.7. Just to see what happens.
It depends how cold you serve your beer as low temps suppress fizz. I aim for 3.0 volumes but serve most of my beers very cold, just above freezing. The low temp and strong carbonation give a crisper and more refreshing taste.
Agreed. My chest freezer is not only my serving station but also a place where I age/lager my beers. I keep it at 35F to keep the beers as fresh as possible. Therefore, I serve at those temps too. Not an issue in this hot a** summer, but in the winter it takes a bit for the beer to warm up.