I know, from drinking beer, which styles seem to be more carbonated and which less. But is there a list or a chart that says how many PSI or how many vols of pressure are normal for each style? Because that would be a huge help to me.
1: Honey Malt APA
2: Roasted ESB (mistake by the LHBS in recipe)
3: Skeeter Pee
Fermenting: Hoegarden Saison, German Pilsner