Author Topic: Carbonation for Lagers  (Read 727 times)

Offline tommymorris

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Carbonation for Lagers
« on: August 29, 2016, 08:07:31 PM »
I noticed the 2016 Ninkasi winner, Derrick Flippin, carbonated his gold medal light lager to 3 volumes of CO2.

How much do you carbonate your light lagers? I have been shooting for 2.4-2.5 volumes of CO2.

Would higher enhance crispness? I am thinking of trying 3.0 with my next Helles.

Offline hopfenundmalz

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Re: Carbonation for Lagers
« Reply #1 on: August 29, 2016, 08:58:39 PM »
3.0 would work in a Am. Light Lager. In a Helles, I don't think so. Many German beers are on the lower side of the 2.5 range, maybe 2.2-ish. I am pretty confident of that tonight.  8)
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Offline HoosierBrew

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Re: Carbonation for Lagers
« Reply #2 on: August 29, 2016, 09:23:56 PM »
Around 2.4-2.5 for me for all my lagers. I don't brew the BMC type. If I did, I'd carb it up more.
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Offline majorvices

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Re: Carbonation for Lagers
« Reply #3 on: August 29, 2016, 09:43:26 PM »
I go 3.4!

Offline brewinhard

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Re: Carbonation for Lagers
« Reply #4 on: August 29, 2016, 11:01:04 PM »
Definitely higher volumes for American lagers but I still go pretty moderate to high for german ones too. I like carbonation.

Offline tommymorris

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Carbonation for Lagers
« Reply #5 on: August 30, 2016, 12:00:31 AM »
Thanks for all the inputs. The numbers look like grade point averages.  :)

I notice that some commercial bottled beers have way more bubbles escaping from the beer than beers served from my keg at 2.4-2.5 volumes range.

Maybe I will try 2.7.  Just to see what happens.

Offline charles1968

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Re: Carbonation for Lagers
« Reply #6 on: August 30, 2016, 07:01:13 AM »
It depends how cold you serve your beer as low temps suppress fizz. I aim for 3.0 volumes but serve most of my beers very cold, just above freezing. The low temp and strong carbonation give a crisper and more refreshing taste.

Offline brewinhard

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Re: Carbonation for Lagers
« Reply #7 on: August 30, 2016, 07:05:33 PM »
It depends how cold you serve your beer as low temps suppress fizz. I aim for 3.0 volumes but serve most of my beers very cold, just above freezing. The low temp and strong carbonation give a crisper and more refreshing taste.

Agreed. My chest freezer is not only my serving station but also a place where I age/lager my beers. I keep it at 35F to keep the beers as fresh as possible. Therefore, I serve at those temps too. Not an issue in this hot a** summer, but in the winter it takes a bit for the beer to warm up.