Table Saison Carbonation

[thatguy314]

I helped a friend of mine learn to brew this weekend.

We made and am going to bottle condition a "table saison" / "petite saison". Basically, this beer is 1.040 by malt extract and then another 8 points by sugar (1.048). Final gravity is about 1.006. Fermented with Wyeast 3711.

Normally, I'd carbonate a saison about 3+ volumes of CO2. However, since this one has a smaller malt backbone than your typical saison, I think that high carbonation might make it too thin and insipid. I'm wondering if anyone has any ideas about what carbonation might be appropriate for this beer? I was thinking about the range well-carbonated american ale (2.5-2.7ish). Any thoughts?

(x-posted to NBF)

[brewinhard]

Even with such a low starting gravity I would at least carb up to 2.8 -3 vol. I don't think 3 vol. would be too much for that and the problem with bottling is that once you bottle it up, you are pretty much stuck with whatever carbonation you set it too. My vote is for 3 vol. and no more!

[SacoDeToro]

DuPont's Avril, which is billed as a "Biere de Table" (table beer) comes in around 3.5-3.7 volumes. I think that's a fantastic beer and in general, enjoy the saisons that tend to be on the high side carbonation-wise.