Are some beers more more carbonated than others?

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I kegged a hefeweizen and set the CO2 to 13 lbs and let it sit for 3 weeks in the keggerator at 35 degrees. From everything I've read, this should be near perfect as far as carbonation goes but, to me, it tastes flat. I pumped up the CO2 to 15 lbs and got mostly foam (but with better carb to my taste) so I lowered it back to 13 and I still get foam, so I'm wondering if I over carb'ed even though it tastes flat to me again. Grrrr....

So now I am wondering, are some types of beers more carbonated than others? I seem to remember another commercial hef beer that was kind of flat to me but I've also had one that was well carb'ed.
 

PT Ray

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Bavarian hefs are highly carbonated but that's in the bottle. I don't know if you can capture that same intensity when kegging. Looking at the mechanics of draft beer I can see getting a lot of foam if you were to carb it at the same levels.
 

Beerens

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According to the chart you should have your psi set at 20+. When I had a hefe on tap I had to constantly let off the co2 to a serving psi and then up it again to store it. This is were Hammy's post it awesome, this will allow you to keep it set at 20+ psi and still serve without constantly bleeding and refilling your keg. Hope this helps!
 
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