Why would I want to over carbonate? Simple I’m trying to debug my under carbonated batches. So far I’ve had 4 batches all primed with coopers carbonation tabs and while they have all had some bubbles it’s not nearly the amount I’m looking for. I’ve deliberately added more than i should to see if I can increase the levels but it seems to top out at say porter level carbonation. Not the 3x CO2 I want in a Belgian.
So I’m looking to try and go too far and create some bottle bombs. At least if I can hit the top end I can work backwards in my system. Can someone give me a surefire way to do this with a 7% Belgian Blonde?
I’m conditioning at between 20-22 degrees C and using both caps and swing lids.