I am force carbonating an oatmeal stout and I followed the carbonation chart. I like to carbonate just over the max recommended level for the style because I bottle from the keg and so I figure I will lose the amount during bottling that will bring me into the proper range. But then I wondered, are there any residual affects to the initial overcarb? Also, what happens if I am overcarbed? is it a taste change, or a consistency change? What is the impact of overcarbonation? How did the guidelines become established in the first place? Was is done by general consensus? Did people get together and just decide what is the proper level for each style?
Over carbonating might give it more of a carbonic bite. But for something like oatmeal stout, I wouldn’t worry about carbonating it higher initially. That style tastes better on the lower end of the carbonation scale. So you could carbonate it to your normal level and bottle. If your bottling method is good enough, it shouldn’t lose much, if any, carbonation. And, purposely over carbonating will cause it to foam more, potentially resulting in more carbonation loss.
Anyone feel free to correct me if I’m wrong here…
