AirRageous

Recipes 

I am now enjoying my 2nd brew, a Munton's Light American Ale extract kit that my wife requested. It seems to have very high carbination and very clear. The beer is chilled to 45F or so.

However, when I pour it into a clean dry room temperature glass it foams up immediately and I end up with one inch of beer and a glass of foam. The head takes minutes to go down before I can pour some more in. This happens even when I pour slowly and gently down the side.

But, if I pour it into a wet glass that has just been rinsed, I get a good pour with mostly beer and an inch of head. I don't even have to be real gentle with it.

OK, all you gurus and chemists out there ...... comments? Any problem with using a wet glass?

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Does the name Pavlov ring a bell?

My Theme Song: "I Like Beer"

Limited Visibility

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Sorry no answer for ya, but I am interested in seeing if someone knows why this happens from time to time, I had an IPA a year ago become instant foam once touching glass.

edit: It did stop though with a couple more weeks in the bottles

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Friendship is like peeing on yourself: everyone can see it, but only you get the warm feeling that it brings.

TexasSpartan

Recipes 

Something in your water maybe?

I don't know, I got a C in high school chem. I'm the wrong person to ask.

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Dead Felon Brewing

Keg 1: Pitbull Lipstick Amber Ale
Keg 2: May The Hops Be With You IPA
Bottled: Sweet Black Angel Porter

nibiyabi

Recipes 

If the water is still a little soapy, that will really reduce foaming action.

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Primary #1: empty
Primary #2: Old Greg's Honey Stout (brewed 2009.03.20)
Secondary #1: Old Greg's Apfelwein (modified) (made 2009.03.20)
Secondary #2: Old Greg's Apfelwein (made 2009.03.05)
Keg #1: Old Greg's American IPA (brewed 2009.02.20 // secondaried 2009.02.28 // kegged 2009.03.07 // tapped 2009.03.30)
Keg #2: Old Greg's Chocolate Hazelnut Porter (brewed 2009.03.06 // kegged 2009.03.30)

RIP: Old Greg's Classic Beer Pong Ale (2009.02.27 - 2009.03.06)

HenryHill

Recipes 

I have seen this and now usually quickly rinse a clean glass under COLD water. This produces a 4 times better pour.

All other things accounted for, I suspect it is surface resistance of the dry glass causing the brew to tumble down the side of the dry glass, causing foam.

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kaptain_karma

Recipes 

I've noticed this effect as well, though I have no idea what causes it. Magic? Elves? Magic Elves?

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Irish1225

Recipes 

I'm guessing a mix of all 3

I can't even give a reliable answer...I know back during a vacation to Dublin, the Guinness storehouse said "pour into a cold glass to reduce excess foaming", or it could have been "pout into a clean, room temperature glass", or "reduce pour into foaming cold glass"

hmm...guess that's why Guinness is so d@mn good.

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Primary - empty :(
Secondary - rogue dead guy clone
Bottle - irish stout, chocolate extra stout, nut brown ale, american wheat

on deck - fat tire clone (and lots of it)?

blue800

Recipes 

I'm guessing its the temperature. The warm glass will force all the dissolved CO2 out of solution since the amount of total dissolved gas you can get into a solution goes up as the temperature goes down. (this is why you have to wait till your wort cools to oxygenate it). I wonder if you rinse in warm/hot water if it has big or small head?

JesseRC

Recipes 

I store my glasses in the keezer, and I have noticed the same thing. I'll wet them first and I get a perfect pour.

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Jesse

Primaries: Mojave Red (AG)
Kegs: Hibiscus Saison (AG), Orange Kolsch (AG) , Cocunut Porter
Future Brew: Wee Heavy

remilard

Recipes 

Rinsing removes dust. If present, dust forms nucleation points encouraging the evolution of co2 from the liquid.