After putting 5 gal of American ale in a better bottle and shaking it up good...
It is obvious the large bubbles on top pop quicker than normal and leave no surface bubbles...Why is that ?
Not sure. Probably just a property of the protein mix of the wort.
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Thanks for the reply....
Just wondering why the bubbles went away so fast...no matter how much I shook it...
After some thought, it might be hop oils doing it too.
Did you have big late additions of hops on this batch?
Larger bubbles just have larger surface area, thus it's harder for them to sustain their shape.
At the start of the boil....I take a few minutes and skim the foam off...before I put the hops in...
I just thought it was wierd how fast the bubbles popped...I guess hop oil could do it....???