Carbing at 1.9 volumes...does this sound right?

[MrBJones]

Carbed a Scottish ale at 1.9 volumes, the mid-point for the style's range (1.5 to 2.3). After two weeks in bottle at room temp, it pours with virtually no head at all, unless it's poured from several inches bottle to glass (and even then, not much). But it isn't flat...you can taste/feel some carbonation, just can't see it. It also opens with a small pfft.

So is that to be expected with 1.9 volumes?

By the way, the five gallon batch had warmed to 70 when I primed it with 2.89 ounces of corn sugar

 

[BucksIPA]

Carbed a Scottish ale at 1.9 volumes, the mid-point for the style's range (1.5 to 2.3). After two weeks in bottle at room temp, it pours with virtually no head at all, unless it's poured from several inches bottle to glass (and even then, not much). But it isn't flat...you can taste/feel some carbonation, just can't see it. It also opens with a small pfft.

So is that to be expected with 1.9 volumes?

By the way, the five gallon batch had warmed to 70 when I primed it with 2.89 ounces of corn sugar

Did you take the FG before bottling?

 

[MrBJones]

Did you take the FG before bottling?

Yes. It was dead on the expected value and was unchanged for a couple days.

I'm really just wondering if what I described is typical for 1.9 volumes.

 

[chickypad]

Sounds about right. 1.9 vols is pretty flat, almost in the range that I carb beers for the stout faucet.

 

[MrBJones]

Sounds about right. 1.9 vols is pretty flat, almost in the range that I carb beers for the stout faucet.

So I did good and have an authentic Scottish ale. It's from Jamil's book BCS. Very tasty, reminds me a lot of Belhaven. Will carb on the high end of the range next time...as I prefer it to be a little more lively.

 

[littlewolfrus]

Sounds about right. I generally carb everything from 2.1 and up depending on the beer as I like some bubbles in my beer.

Did you chill your beer before opening it? That could be a reason why carbonation wasn't very active (even after the yeast has done its job). Take two bottles from the same batch. Stick one in a cold fridge for a day and then open both the warm and chilled bottles at the same time. You'll notice a lot more bubbles in the warmer beer.