I've seen all sorts of speculation about bubbles in beer. Some think that natural carbonation results in finer bubbles than force carbonation. Others think that priming with table sugar results in coarser bubbles than priming with dextrose or malt extract. Still others say that yeast type will impact bubble "fineness" (i.e., champagne yeast makes fine bubbles, while ale yeast makes bigger ones).
I contend that temperature, dissolved CO2 content, viscosity, sugar content, protein content, hop compounds, etc are the things that impact how a beer "bubbles." After all, dissolved CO2 doesn't care about its source; it simply wants to be in equilibrium, bubbling to the surface when released from the confines of a pressure vessel (i.e., bottle or keg).
Discuss.
I contend that temperature, dissolved CO2 content, viscosity, sugar content, protein content, hop compounds, etc are the things that impact how a beer "bubbles." After all, dissolved CO2 doesn't care about its source; it simply wants to be in equilibrium, bubbling to the surface when released from the confines of a pressure vessel (i.e., bottle or keg).
Discuss.