Carb Stones, Kits, CO2 Tanks and More!
Carbonating your beer is an essential factor in homebrewing. Depending upon the amount of carbon dioxide in your beer, you can expect additional mouthfeel and body to the final product. However, it is crucial to take note that when carbonating beer, there is no standard. For instance, some English ales are served without added carbonation, while some German Weizens produce a large head when poured due to such a high level of carbonation. So what is carbonation, and how do I carbonate my beer? Carbonation is the amount or volume of carbon dioxide gas dissolved in a given volume of beer. When dispensed, most beers have two or three volumes of carbonation level; as a homebrewer, you have the option to adjust the level of carbonation depending on what suits your preferences. Did you know that carbonating beer is done differently depending on whether you are bottling or kegging your homebrew? If you opt to bottle beer, you can induce carbonation by using priming sugar or dry malt extract to feed to the yeast, releasing carbon dioxide in the process. You can also use carbonation drops and the krausening method to carbonate your brew. Kegging, on the other hand, presents more advantages in carbonation over bottles. There are two methods of carbonating kegs, and these include forced and natural keg carbonation. As a homebrewer, it is up to you to decide which method of carbonating your beer is best for how you plan on storing and serving your homebrew. What matters is that you invest in the right carbonation tools and equipment for your home brewing setup and the type of beer you have brewed.