agree no way could it be 6.2-6.7
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The "Beer Carbonation Levels" Thread!
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Originally posted by Chflee View PostTodd from the Boston Brewery called me back and told me that "most" of Sam Adams products are 6.2 - 6.7 v/v. I asked for Boston Lager and he said it is 6.7 v/v . FINALLY!!!!Scott Zuhse, Instructor Micro Matic Dispense Institute
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Does anyone have any vols of CO2 information on Kostritzer Schwarzbier ? It is considered a black lager. I just ordered a keg here in So Cal, but the only website I can find for them is in German, so I don't know how to email the brewmaster to ask.
Any suggestions?
Thanks!"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer." - Homer Simpson
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Update - I re-visited the website & found out that I can translate it to english. I sent an email requesting the v/v info, I'll update this thread if I get a response."All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer." - Homer Simpson
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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
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Originally posted by kceb View Postemailed 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
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.Last edited by Scott Zuhse; 12-27-2010, 12:28 PM.Scott Zuhse, Instructor Micro Matic Dispense Institute
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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 -
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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
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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 -
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.Last edited by cubby_swans; 02-06-2011, 11:02 PM.____________________________________________
Our beer, which commeth in barrels, hallowed be thy drink
Thy will be drunk, I will be drunk, at home as it is in the tavern
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Home Brew IPA
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Recently I was informed by Boston Beer Company that the Boston Lager and Noble Pils are both 2.55 volume products.Scott Zuhse, Instructor Micro Matic Dispense Institute
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