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Old 07-15-2009, 07:55 PM   #1
We get it, you hate BMC.
Coastarine's Avatar
Apr 2008
New Bern, NC
Posts: 2,516
Liked 26 Times on 22 Posts

Just an experience to share:

I brewed a dry stout a while back. It was a very simple recipe; the classic dry stout according to Jamil. 70% base malt, 20% flaked barley, 10% roasted barley. It underattenuated for reasons unknown, but not badly. I kegged it and carbonated for the stout faucet using my method that I thought I had worked out, which was to hook it up to CO2 for a few days to overcarb it, then vent it repeatedly until it didn't offgas any more. Basically carbonated at 0psi for 40 F, which is 1.3-1.4 volumes. I served a pint through the stout faucet and got no bubbly cascade, no head, and a very very bland taste. I knew I needed to troubleshoot something about it but I didn't have time for quite a while, and it was drinkable, so I drank it now and then but really I stopped enjoying it and, with a move coming in a few weeks, I was debating whether it would be worth the trouble to transport a partial keg of bland stout. I realized something though: if the beer is being pushed through the stout faucet and not coming out foamy, it must be because there is no CO2 in the beer. I hooked the beer up to CO2 for about 5 days, then put it back on nitrogen and poured a pint. It came out a milky tan, cascaded to a nice creamy head, and I figured that was cool, I fixed my no foam issue, but I was really surprised when I took a sip. The beer has so much more flavor now, the roast/chocolate/coffee flavors are much more prominent with a little CO2 bite. The moral of the story is that if you haven't experimented with different levels of carbonation, you don't really know what your beer is capable of yet.
SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

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Old 07-16-2009, 02:49 AM   #2
Nov 2008
Spokane, Wa
Posts: 83
Liked 1 Times on 1 Posts

That might be the reason for my stout not tasting very well. I'm not experienced with kegging to really know how to figure out what I should pressurize my beer at.
Planned: Ommegang Abbey Ale clone, Oak Bourbon Stout, Smithwick's clone, Cream Ale
On Deck: Empty
Primary: Empty
Secondary: Empty
Keg 1: Bridgeport IPA Clone(Kegged on 09/27/09, 5.5%)
Keg 2: St. Feuillien Abbey Ale(Kegged 07/20/09, 7.8%)
Bottled: Espresso Stout(Bottled on: 10/25/08), Boddington's Bitter(Bottled on: 10/10/09, 3.5%), Graff(Bottled on: 10/21/09, 8.0%)

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Old 07-30-2009, 01:15 PM   #3
Apr 2009
Waterford, Michigan
Posts: 314
Liked 22 Times on 16 Posts

It is true. The carbing is the proverbial icing on the cake! Especially with styles that should have carbonation levels at th extremes of the scale.

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