Ensure temperature-independent carbonation

[dude1]

I've reached this point where I'm satisfied with the carbonation (and head) of any of my beers, whichever the style, but it's only perfect with a proper refrigeration (= a couple of hours in the fridge or 1/2h in the freezer).

If I open a bottle at room temperature, it starts with a geyser.

Which variable should I work on to ensure the type of temperature-independent carbonation of commercial beers?

Thanks

 

[doug293cz]

Commercial beers do not have temperature independent carbonation. The science of CO2 dissolution is the same no matter where the beer is brewed, packaged, or consumed.

Brew on

 

[Vale71]

But more importantly, who would drink their beer at room temperature?

 

[dude1]

Thanks for your answers.

But that doesn't answer why you can pop any commercial beer that has been sitting in the sun in a picnic for hours without any problem and, when I open my homebrews at 68F (20°C), I have big soda-like bubbles instead of small and tight ones.

 

[Iseneye]

I can't be arsed answering your question but you're clearly drinking beer incorrectly.

 

[Vale71]

Here is a couple of reasons:

1 - your beer might be actually more carbed than commercial ones
2 - commercial beers are filtered until they are sterile and crystal clear, yours aren't. As a result you have lots of particles in suspension that act as nucleation sites, commercial beer doesn't.

The effects are mitigated when beer is cooled properly, exacerbated when beer is too warm.