Alright, wow - this got hijacked a touch...a lack of details from my end can do that to a discussion though I suppose
My intent was to avoid some of the specifics so we can have a more general discussion about mouthfeel/body and carbonation, as well as potential keg conditioning of a carbonated and cooled keg.
Two things before I throw the recipe up though - I had plenty of yeast and fermentation went smoothly (no blow overs, etc.), and someone above wrote they can ice bath cool their beer in 30 minutes?!? That is impressive by any law of thermodynamics!
Seems you must feed the internet beasts though, so here are the batch details!
Batch Size: 5.1 US gallons (Final, after cooling contraction)
FG: about 1.008
Boil time: 70 minutes
10 lbs Pale 2-row (85.11%)
1 lb Crystal 40 (8.51%)
16 oz Chocolate Malt (2.13%)
2 oz Columbus (14.60 AA) at 15min
1 oz Nugget (12.20 AA) at 15min
1 oz Columbus (14.60 AA) at flameout
1 oz Nugget (12.20 AA) at flameout
1 oz Columbus (14.60 AA) for dryhop
1 oz Nugget (12.20 AA) for dryhop
Yeast: Safale US-05 - prepped in a flask the night before, 1 liter starter. Mix plate.
Mash: 60 minute mash at 154 degrees F
Mash Out: 166
Fly Sparge w/ 178 for about 30-40 min.
Fermentation: 1 week at 68 degrees F
Secondary: 10 days at 68, w/ hop addition
Cold crashed to 40, kegged, carbed to 2.4 volumes at serving temp (48).
So back to the question - what is the correlation between carbonation and mouthfeel, specifically in relation to this beer lets say.
Secondly - once you have cold crashed and kegged, I am raising the temp up slightly to serving temp. Will mouthfeel / body change over time while sitting at this temp, and can you condition a keg at cooled temperatures? Most info I have read about keg conditioning is that it is performed at cellar temps or maybe slightly higher (55 - 60) with regards to ales.
Thanks all! And it looks like a CaCO3 discussion is needed somewhere else!