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Old 08-03-2014, 11:32 AM   #11
Shuznuts
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I used to shake the crap out of my wort and beer and recently switched to sintered stones to dissolve gas instead. Since then, I've had great foam and head retention. I'm still working on my serving system and occasionally get way too much fobing in the glass and when filling up growlers. When this happens I get the same strange looking foam on the surface. Some folks will even use fermcap to diminish fob during fermentation, but I've personally not used it.


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Old 08-08-2014, 02:50 PM   #12
MNSmitty
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Quote:
Originally Posted by Shuznuts View Post
This can happen from excessive fobing (foam on beer) during your process. The usual culprits are when you oxygen before pitching, during fermentation, during carbonating for kegging, or during packaging. Any time you shake a fermenter or keg to dissolve a gas (be it co2 or o2 depending on where you are in the process) you create fobing. Anytime you have a vigorous fermentation or transfer beer from a keg to another container (serving glass, growler, bottle) with too much pressure, you get fob. The problem with fob is that a beer's foam potential is limited. So the more times you create fob before you actually want it (usually in the serving glass), the less foam you generate later on. When a beer is at the end of it's foaming potential, it's pretty common to get that foam appearance you're describing, almost like a soap scum quality on the surface. The solution is to limit fobing during your process as much as possible.


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Interesting. I did in fact use an O2 injection in my beers, and those did not retain head well. I think maybe the next time I make this saison I will try no O2 and see what happens. Never thought about that, nor heard of fobing. My beers were force carbed with a carbing stone, maybe I did it too quickly. Great things to think about for the next kegging session! Thanks!
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Old 08-09-2014, 12:02 AM   #13
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Sounds like you've got everything down process-wise. I'll have to brainstorm more ideas relating to your original post. As of now, I'm all tapped out.


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Old 08-12-2014, 12:29 AM   #14
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I have another assumption now. I think the beer just has really good head retention. Mine has been like this for about 30 minutes now. ImageUploadedByHome Brew1407803382.905233.jpg


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Old 08-19-2014, 12:10 AM   #15
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^^^ Looks pretty tasty to me.

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