Carbonation Levels

[BluesHarp]

Does anyone have agood chart of Volumes of CO2 for different styles of beer? I've seen a couple of charts with very different numbers.
Also, is the applied pressure during carbonation based on the temperature while carbonating, or the serving temp.
I have to do this at room temp, as my beer fridge overfloweth (not a bad thing). Well, room temp as in basement...about 65°F.

Thanks!

[brewmonkey]

The temp is during carbonation not serving. I also will say that you will have a probem carbonating at that temp. While it will eventually happen it is going to take some time as CO2 does not readily go in to solution at such a high temp as well you will need to apply the pressure at a much higher PSI.

The ideal thing is to drop the temp to about 33-34 and then apply head pressure.

Here (http://www.northernbrewer.com/docs/html/corny-keg.html) is a page with a small chart showing what I am babbling about. You will note that to achieve the same volume of CO2 in a 60F degree beer as opposed to a 35F beer you will require almost twice the PSI.

[fretlessman71]

It's also worth noting that if your basement is at 65°F, and you have your carbonating beer on the concrete floor, your beer is even colder than that. If you have a stable high shelf it might not be a bad idea to give your homebrew a healthy fear of heights. ;)

[BluesHarp]

I am aware of the temperature issue; fortunately, my patience is better than my fridge avaiability right now.
ProMash indicates about 26psi for a carb. level of 2.5 volumes of CO2 at that temperature..my question is how to determine the proper level for differing styles of beer.

I saw one chart that showed Belgian Dubbel's at 3.9 volumes, another listing it at 2.5...one heck of a difference.

[Stodbrew]

I know a lot of Belgian beers have high levels of carbonation, but 3.9 volumes of CO2 is awfully high. It might even be damn near impossible to get that much CO2 into solution.

[BluesHarp]

...any recommendations for a Westmalle Trappiste Dubbel clone??

[danno]

Originally posted by Stodbrew
I know a lot of Belgian beers have high levels of carbonation, but 3.9 volumes of CO2 is awfully high. It might even be damn near impossible to get that much CO2 into solution. impossible is such a strong word... volumes of co2 is a linear function of temperature and pressure, 28 psi @40ºF would about do it... I keep my sodas at about 25 psi @ 45º, so it's not much more than that...

[brewmonkey]

Originally posted by BluesHarp
I am aware of the temperature issue; fortunately, my patience is better than my fridge avaiability right now.
ProMash indicates about 26psi for a carb. level of 2.5 volumes of CO2 at that temperature..my question is how to determine the proper level for differing styles of beer.

I saw one chart that showed Belgian Dubbel's at 3.9 volumes, another listing it at 2.5...one heck of a difference.

Ok, I misread your first post. I thought you were looking for something along the lines of the chart from Zahm & Nagel for
"generic" CO2 volumes.

Obviously the temp is an issue. What about checking the local pawn shop or want ads for a cheap fridge? I have picked up several that way for about $40-60. For those who are better then I with gadgets you can but them cheap, convert them to a keg fridge and re-sell them for a profit!!!! :D

[BluesHarp]

Another fridge in my basement? Already been vetoed...;)
I do have a 7CFt chest freezer coming as soon as my BIL gets his new 12 cube; it will be converted with a collar and temperature controller immediately, but that doesn't help me now.

right now, the beer is on 26psi of gas at 66°...should get me to about 2.5 - 2.6 volumes...hopefully that will be sufficient for the style (it's been a few days, maybe I'll sample one tonight)

[I'mRocketMan]

As a follow-on Q: I saw a 'drop-down' list of each of the main beer styles and their corresponding CO2 volumes (ranges) for that style on a site a long time ago, but I can't find it again. I'd really like to post a chart like this near the kegerator. Anyone know?

Cheers! Rocket

[brewmonkey]

Originally posted by danno
impossible is such a strong word... volumes of co2 is a linear function of temperature and pressure, 28 psi @40ºF would about do it... I keep my sodas at about 25 psi @ 45º, so it's not much more than that...

I believe what he is talking about is not so much the ability to get that many volumes in to the beer but rather finding a package that can handle that volume.

Standard amber glass bottles will not hold that kind of pressure. That is why you find most Belgian beers with those levels in Champagne splits.