The reason I ask is because everyone says to carb to X ...but X rarely gets me where I think I should be so I’ve always used X+. Now I guess I know why X didn’t work for me and X+ does.
Thx!
Sent from my iPhone using Tapatalk
A further complication is that, as Denny says, beer that's no longer fermenting will not gain back CO2 as it cools from its peak temperature, but it will slowly continue to lose more CO2 over time. So you probably need a little more plus on your X.
But this all is a concern only when priming.
If you force carbonate, controlling temperature and head pressure, you won't force more CO2 into the beer once it reaches equilibrium, no matter how much of the CO2 was present from fermentation and how much of it is being added.
Similarly, if you prime or otherwise naturally carbonate with a spunding valve, current temperature and pressure will set the limit, and the beer's history is again irrelevant.
BrewBama, you may have the same experience I do. The recommended level of carbonation in most guidelines just seems low to my palate. This may be one of two things. Some of us may just like our beer fizzier. Or our serving methods may not deliver the beer into the glass retaining as much of its carbonation as the guidelines assume.
Topic: Brew Files Podcast Ep. 74 - Can Denny Brew? (Read 728 times)
