OK so I've been bombarding you guys with questions - bare with me...
I will soon be brewing up a batch of an IPA recipe I've come up with, but I'm having issues with the carbonation level. I've brewed this beer before. The first time it was under-carbonated. The second time it was awesome (nice thick head and good lacing) but all I really did was my best guesstimation with the 3/8 corn sugar/5 gals both times. I've read that this is more a rule of thumb than anything.
I'm brewing an DME Extract IPA with some specialty grains.
How can I mathematically achieve my desired carbonation level? I've discovered The Beer Recipator and other useful calculation websites for this, but I don't even know how to measure units of carbonation. Can someone help? Thanks.
Nice! I was going to try to carb my cream stout to style...now I have an idea of where to start.
No problem. It just took a quick Google search. I tried looking at the BJCP guidelines but I couldn't find anything about carbonation levels. Maybe someone can chime in with something a little more official.