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Old 12-25-2011, 06:49 PM   #1
Dec 2011
Canton, Ohio
Posts: 166
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I read that one can decide the level of carbonation by using a nomograph & the wort temperature, draw a line through the desired carbon dioxide volume and reading the sugar quantity required.

Came into my knowledge that different styles of beers have different carbon dioxide volume levels requirements.

Can someone advice what might be the impact of carbon dioxide volume in the final beer taste?

Thanks, Nil

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Old 12-26-2011, 01:34 PM   #2

Hi Nil. Here's an online calculator to help you determine the amount of priming sugar you want to use. The Beer Recipator - Carbonation

Its based on the style of beer, as you said, so I don't think its so much about better or worse, rather than 'to style' or 'against style', if that makes sense. Carbonation isn't a defect, rather a difference.

I have had a beer that tasted a little harsh because of (I think) too high carbonation for the style. I would describe the flavor as harsh and minerally.

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Old 12-26-2011, 07:01 PM   #3
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Feb 2011
Sheffield, Ohio
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I use this priming calculator; http://
You can change the number in the "volumes of co2" box to whatever was listed next to the beer style chosen. It'll then tell you how much of what priming sugar/DME to use to get that volume.
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