My first pour of an Imperial Stout after 2 weeks at 10psi was flat with no head??? Any troubleshooting insight?
38-40 f.
I've noticed that the bigger beers tend to take longer. I don't have the science behind it though.
I know gas absorption in a liquid in general is affected by surface tension, viscosity, and density. My guess would be that the higher FG of bigger beers causes an increase in surface tension, viscosity, and density which slows the process down some.
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