Force carbing a belgian
Most of the beers I've made and have force carbed I just set at 11psi and forget about them leaving them at 11psi through serving them.
I just finished a Belgian, AHS Dutch Magic Castle and I think to fit to the style I should be giving this more gas. Does 15psi @ 43F sound alright and to style? Can I later serve it on 11psi?
I also made a Belgian Wit, should I be giving this more gas as well?
Secondary 1 - Hibiscus Saison
Secondary 2 -
Secondary 3 - Malkore's Not So Ancient Orange Mead(2.5 gal)
Secondary 4 -
Gallon Fermentor - Joe's Ancient Orange, Joe's Quick Grape Mead, Pomegranate Mead
Bottled/aging - Sunshine Wheat Clone, Fat Tire Clone, Hard Cider, Scotch Ale, Orange Blossom Sweet Mead
Coming soon... - Weizenbock, Belgian Wit, Apfelwein