Belgian Type Carbonation

[Lodovico]

How do I get it? I've messed with it quite a bit but I want my Belgian beers to have the carbonation levels of the good commercial examples.

I had a Rare Vos from Ommegang last night and without a doubt a big part of why I like that beer so much is the super high carbonation level with all of the tight bubbles.

Any specific suggestions on how to go about getting that in my Belgian beers? I have a full kegging setup but even when I've gone on the high end of PSI when carbonating these beers, it's not the same "type" of carbonation if that makes any sense.

 

[MalFet]

If you are kegging, it is easy enough to kick your pressure up or down to find the level you want, but I think the "type of carbonation" you refer to might have more to do with bubble size. Bubble size is in large part determined by the presence of suspended solids in your beer. These solids provide the CO2 coming out of solution with nucleation sites, which lead to larger bubbles.

To get those solids out, you can either filter or bulk age the beer for a bit.

 

[robg2251]

I'm wanting to know the same thing - my recipe for this belgian golden strong says to cabonate up to 4 vol. Most ales are around 2. I definitely want that big carbonation .. similar to a Duvell. In my case it should be easier since I'm kegging, .. I just need to figure out how to get it that high.