Carbonation, Part 3

This evening I opened another beer I’d bottled cold, a Maerzen.  It carbonated fine.  The difference, the Maerzen is a lager – it never got warm.  Secondary fermentation produced enough carbon dioxide that the beer was saturated.  So lesson learned:  Lagers, beers that stay cold throughout their fermentation, can be packaged cold using the residual carbon dioxide and the priming equations.  Ales, chilled, should be warmed to room temperature because the beer is not saturated with carbon dioxide.

It’s a good brew session that teaches you something, even at the cost of a case of good Koelsch.

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