Author Topic: Carbonation Levels  (Read 3776 times)

Offline andrewm806

  • BeerSmith Apprentice Brewer
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  • Posts: 17
Carbonation Levels
« on: June 06, 2010, 01:31:05 PM »
Hello,

I have been applying 20 PSI for 3 days, and wonder what the advantages of applying lower pressure over a longer period of time would do.
patience is a virtue? If it means a way better beer..then im in.

dhaenerbrewer

  • Guest
Re: Carbonation Levels
« Reply #1 on: June 07, 2010, 05:19:57 PM »
I wouldn't think that higher pressures would have any negative impact whatsoever. The only thing I have come across is using a carb stone. When you use a carb stone, and try to carb the beer too fast, there is a high probability that you will blow off some of the volatile hop aromas ( also I remember something about creating a precursor to Diacetyl, but can't remember the exact chemistry ).

Darin

Offline andrewm806

  • BeerSmith Apprentice Brewer
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  • Posts: 17
Re: Carbonation Levels
« Reply #2 on: June 08, 2010, 10:15:44 AM »
Thanks. Instead of doing a extreme PSI and shaking the kegg for quick finish on carbonation, we went somewhere in the middle. 3 1/2 days on 20 psi did the trick, aroma stayed but ended with a creamy like IPA.
Cheers.