I am brewing an ordinary bitter. I am planning to use Jamil's recipe from Brewing Classic Styles. In the book he recommends carbonating to 1-1.5 volumes. That's seems very low.
He states "Since this beer is fairly light body, excessive carbon dioxide can make it seem extra thin, harsh, and hard to drink."
I am curious if mashing at a higher temp to increase body would be an alternative here? Jamil suggests mashing at 152F. I wonder if 160F would increase the body enough to carbonate at 2.4 volumes.
My keg set up has just 1 regulator and I leave it at 11 PSI which is about 2.4 volumes. Having one keg at 0.4 PSI (Beersmith recommendation for 1.5 volumes) would be challenging.