Where could I find a resource that will give me a scientific description of the conditions that promote/increase the volume of foam in a batch or beer?
I have done 2 batches now(not back to back and one quite some time ago) that had VERY heavy head. I'm talking 4 oz filling a 22 oz pilsner glass. The head was firm and dissapated very slowly. They both tasted as they should and I have changed neither my sanitization practices nor my equipment so I do not suspect infection. I always use tasty brew and bottle prime to style. They were not over pressurized, since when I open the bottle I get the usual little cart fart. TRhe foaming starts in both the bottle and the glass when I pour, so the agitiation of the cake may have something to do with it. Are there combinations of malt/yeast/adjuncts/fermentation temps that result in excessive head formation?
Thanks. I'll post a video showing the problem, and also the recipies and procedures to see if there is any commonality. Guess I''ll have to be careful when titling my threads in the future. Should have learned my lesson from "how to keep the bag off the tube" thread!!!