The "Beer Carbonation Levels" Thread!

[jeepstud]

Thanks Scott

I spoke with Dennis this morning and confirmed that the carbonation level of the Franconia Dunkel is 2.5 v/v. With this and if you take in consideration his recommended temperature for optimal flavor (40F), using one pound push your pressure should be 13 PSIG.

[Scott Zuhse]

Contacted head brewer Mark Wilson and indicated that specification is target of 2.65 with spread on either side of .5 (2.6 to 2.7 v/v). 38F @ 2.65 v/v @ 14 PSIG represents one pound push. Equilibrium pressure is 13 PSI.

[russianriver29]

E-mail from the head brewer at Yards Brewery - Phila Pale Ale is carbonated at the brewery to 2.6 v/v.

[russianriver29]

Does anyone happen to know the carbonation level (v/v) of Yards Phila Pale Ale?

[Scott Zuhse]

Shock Top is 2.7 v/v per ABInbev Draught Team. Actually, all AB domestic products are now at 2.7 v/v across the board. One of these days Boston Beer will reply to emails on volumes spec. No idea on the last beer. Email brewery.

Boston Beer products at 2.55 v/v confirmed by brewery personnel.

[Scott Zuhse]

Use the Zahm-Nagel chart. After researching beer's volume level of CO2, determine keg temperature and cross reference on the chart to find equilibrium pressure. Add one to two PSIG "push" above equilibrium pressure from chart to apply to keg. One if you determine your keg will be coupled for any length of time and two if you really, really, really like beer and the keg will be coupled no more than 3-4 days. Not to say that you would be able to pick up any flavor or dispensing issues if you utilized two PSIG "push".

Always add additional one PSIG for every 2000' above sea level (1-1000').

[Sketch]

Kegman.net took down the beer equilibrium chart/calculator they had hosted. Anyone have any recommendations as to another chart to use?

[Scott Zuhse]

Recently I was informed by Boston Beer Company that the Boston Lager and Noble Pils are both 2.55 volume products.

[Big12Cy]

I received an e-mail from Big Sky Brewing indicating the following for Moose Drool.

Moose Drool is carbonated to 2.6 volumes.

[cubby_swans]

I see some of the IPA's are recommended at temperatures in low to mid 40's to optimise their flavor. I agree that some of the more strongly flavored and higher ABV beers taste much better at these temps. but at same time I've heard so much about adhering to 38F. For the experts on the subject - are we OK at 42/44F for some of the IPA's etc. without compromizing anything?
Thanks -

You are absolutely fine serving beer at whichever temperature you prefer it at. It could be 32 or 52 as long as you understand what is required to keep the beer in balance so that you aren't serving glasses of foam. 38F is given as a benchmark basically. Colder temperatures help preserve the beers flavors, mostly, and light American lagers really do become difficult to balance with warmer temperatures, but again, this goes back to understanding how to keep the keg balanced, really.

When kept colder, beer will keep it's fresh flavor for longer. Most beers are intended to be served fresh, but some can be kept at cellar or basement temperatures for literally years and do quite well. The warmer the beer, the quicker it 'ages'. Other than beer taste, there is very little chance of adverse effect from warmer temperatures. So basically, the taste profile will change faster with warmer temperatures.

For something like an IPA, to me the main concern is getting the beer fresh. I want it kegged within the past month or so, at most. Usually I get APA kegs from my local craft brewery, and I pick them up within a few days of being packaged.

With an IPA, I keep and serve the keg around 36F so that the flavors are preserved longer. I get 1/2 barrels and they last me 6-8 weeks. In my experience, many IPA's really start to lose their best fresh flavors and aromas after a month, so the longer I can preserve that freshness, the better. When i pour a glass I USUALLY try to let it warm up a bit and/or just drink it slow at first to let it warm up a bit so that the flavors I really enjoy have a chance to come out.

[PapaO]

Do I need beer gas for Heineken?
Thank you for your recent email message. Kegs must be kept pressurized after tapping or it will go flat. We recommend a mixture of CO2 and nitrogen be used to pressurize. We also recommend that the consumer go back to the store where they purchased the keg to get exact instructions on how to use their keg.

Thank you for your interest in Heineken USA.

Kind Regards,

Heineken USA Consumer Affairs

[russianriver29]

I see some of the IPA's are recommended at temperatures in low to mid 40's to optimise their flavor. I agree that some of the more strongly flavored and higher ABV beers taste much better at these temps. but at same time I've heard so much about adhering to 38F. For the experts on the subject - are we OK at 42/44F for some of the IPA's etc. without compromizing anything?
Thanks -

[Scott Zuhse]

Confirmed by brewery personnel.

[Scott Zuhse]

emailed a brewery today to get the recomended temp and to find out there volume of co2 and they told me they didnt have the equiment to tell how much carbonation they put into it. it's a belgian style any ideas? they did say serving temp is recomended at 48f

Which brewery are you alluding to? Even though they may not have the equipment to test, being brewers they must have some target for their carbonation level. Be aware that if this is an import, often the brewers will use a gram/liter measurement. Easy to covert as a volume is half the g/l measurement.

Being a Belgian style brew and possibly a type where carbonation increases in the keg, you may require a high pressure. particularly in conjunction with a serving temperature at 48F. If so, be prepared to utilize a significant amount of 3/16" ID line (12-15') and / or a flow control style faucet.

[rgfalk]

Goose Island 312 Urban Wheat = 2.6 v/v. Verbal confirmation from brewery. Cheers!