Erlendso

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Hello, I have been snooping here for a while and this is my first post here!

I am a (all grain) homebrewer from Norway, Europe, and basically brew anything from traditional norwegian pilsners to more heavy ales.

What I am wondering about is how you can control what types of bubbles appear in your finished beer. Sometimes, the bubbles turn out very coarse and huge, and I really prefer finer, smoother bubbles.

Does it have anything to do with artificial carbonation and temperature? Yeast types?

I also hear this is a common "problem" in production of sparkling wine/ Champagne.

-Erlend

Loweface

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I don't know about the control you can achieve through the fermentation process. My guess would be that the final gravity has a large part to play and as such the type of sugar used would effect it.

The Level of carbonation would be the easiest condition to experiment with. When bottling prime to each level of carbonation within the style range, then see what you like / how it effects the bubbles.

Finally the type of glass you use can have a dramatic effect aswell. Sandblasted or chemically etched glasses will increase the number and size of the bubbles in the beverage (any carbonated beverage). The shape helps to control the appearance of these bubbles but I don't think that it effects their size.

Someone here who force carbonates may be able to give you a better answer.

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gabeweisz

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I'd imagine that you'd get smaller bubbles if force carbing at lower pressures. You probably get smaller bubbles with natural carbonation instead as well.

BrewDoc_Md

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would using an air stone with really small pore size (like 0.5 micron) give you tiny bubbles? If so, Northern brewer has them cheap:

http://www.northernbrewer.com/aeration.html

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Evan!

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what are you talking about, attaching an aeration stone to your gas dip tube?

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pjj2ba

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I think it has to do with the amount of protein in your beer. More protein (it has to be thr right kind) gives you finer bubbles, which are also longer lasting. My personal observation is that if I have a beer with large bubbles, the head is short-lived, I'm not sure I'm right, but I think a short protein rest helps with head stability.

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Arneba28

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Where in Norway are you, I have been there twice, Have cousins in 3 towns

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menschmaschine

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I'm sort of pulling this out of my a$$, but I believe that the size of CO2 bubbles has a lot to do with what is used to carbonate. Force carbing produces the biggest, corn sugar (et al) produces finer bubbles, and malt-based sugar (saved wort, DME, etc) are the finest. I'm piecing that together from readings and some experience.

david_42

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Here comes the science:

http://www.beerandbrewer.com/content/view/107/28/

Clean glass, high protein levels (think wheat) & lower pressures.

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Teacher

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I was thinking that too. Wouldn't CaraPils or somesuch help?