Do Certain Styles Carbonate Better?

[nicklawmusic]

I brewed an IPA and bottled conditioned the batch, each with around 3ml of sugar in each bottle. The whole batch came out fairly well carbonated.

On a stout that has conditioned , same process and amount of priming sugar but less carbonation.

Conditioning temps were the same on both batches.

Any ideas why the stout is less carbonated?


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[day_trippr]

I keg and always use steady "set and forget" forced carbonation pressure. I've found that higher FG brews do take significantly longer to reach perfect carbonation than lower FG brews. The latter (FGs around 1.010) are consistently perfect with 3 weeks cold conditioning/carbing while the stouts (FGs around 1.020) take at least another full week if not the better part of two.

A deep pipeline makes it easier to be patient in such matters...

Cheers!

 

[nicklawmusic]

Yes, I've got a brown ale fermenting at the moment that I've not fussed over in the same way... Still, I've made a dent already on my stout collection and it's only two weeks in!


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