CO2 & Beer styles

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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CO2 & Beer styles

Postby Duzzi » Tue Sep 13, 2005 5:12 pm

[size=18][size=12]How do I find out the Volumes of CO2 for each style of beer.
I imagine there is a chart somewhere.
I already have the Forced Carbonation Table, but that does me little good if I dont know what Volume of CO2 to force into a specific type of beer.
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Carbonation Rates By Style

Postby Mesa Maltworks » Sun Oct 09, 2005 10:45 pm

Here ya go:

Beer style / Volumes CO2
British-style ales: 1.5 - 2.0
Porter, Stout: 1.7 - 2.3
Belgian ales: 1.9 - 2.4
European lagers: 2.2 - 2.7
American ales & lagers: 2.2 - 2.7
Lambic: 2.4 - 2.8
Fruit lambic: 3.0 - 4.5
German wheat beer: 3.3 - 4.5

Faster Carbonation Tips:

1) Carbonate the beer as cold as possible. Place your carboy in a fridge overnight before transferring the beer to the keg to carbonate it. The colder the beer, the easier it is to get CO2 into solution.

2) Install a CO2 stone in your keg ($25) This device produces very fine bubbles over a large surface area and will cut carb time by over 1/2.

3) Inject the CO2 through the liquid valve of the keg to speed thing up.

4) You can carb very quicky (~1/2 hour) by setting the regulator pressure to ~60 PSI, installing a needle valve on your gas out fitting and slowly bleeding off the pressure as the CO2 is injected. Expect some foaming, but it works real well. This is how professional brewers carbonate in brite tanks. This technique requires a carb stone.
Make your next beer (or spirit) a local one!!!!

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