California common carbonation volumes

[supertonio]

Hello again ladies and gents.

I previously enquired about pitching rates for this beer style now I am here for thoughts and opinions on carbonation volumes.

BYO is telling me to aim for three volumes for this style but this seems kind of fizzy hefe/ Belgian beer type of carbonation.

Has anyone brewed this style and what was suitable for carb volumes?

 

[vykuza]

I've got mine kegged at 2.5 volumes, and it seems just fine like that. Anchor Steam isn't ferociously fizzy, so I don't know where they get 3 volumes from.

 

[Donske]

I carbed the second keg of my recent version the same as I carb all of the American and UK ales I drink, 2.2 to 2.3 volumes seems about right, better than the first keg that got carbed to around 3ish.

 

[Blind Dog]

Brewing classic styles says 2.5 to 3. But I'd agree with Danske and dial it back to the low 2s. It's not that fizzy

 

[Donske]

Brewing classic styles says 2.5 to 3. But I'd agree with Donske and dial it back to the low 2s. It's not that fizzy

Fixed that for you :angry:

But yeah, agreed, I haven't tried a commercial version but the batch I brewed was strictly middle of the road for the BJCP guidelines and stuck to their flavour descriptors, it was a full bodied amber lager with toasted malts and US Northern Brewer dominating the flavour profile.

I found the first keg a bit lacking with the higher carbonation. The second keg was magic though.

 

[Blind Dog]

Fixed that for you :angry:
But yeah, agreed, I haven't tried a commercial version but the batch I brewed was strictly middle of the road for the BJCP guidelines and stuck to their flavour descriptors, it was a full bodied amber lager with toasted malts and US Northern Brewer dominating the flavour profile.
I found the first keg a bit lacking with the higher carbonation. The second keg was magic though.

Apologies. Too proud to wear the glasses

 

[surly]

I think it is historically a fizzy beer. That's why they call it a steam beer, right?
Something to do with the sound of the pressure being released as they tapped the keg. Must have been higher pressure than the other kegs of the era if it was named after the sound.