william_shakes_beer
Well-Known Member
Where could I find a resource that will give me a scientific description of the conditions that promote/increase the volume of foam in a batch or beer?
I have done 2 batches now(not back to back and one quite some time ago) that had VERY heavy head. I'm talking 4 oz filling a 22 oz pilsner glass. The head was firm and dissapated very slowly. They both tasted as they should and I have changed neither my sanitization practices nor my equipment so I do not suspect infection. I always use tasty brew and bottle prime to style. They were not over pressurized, since when I open the bottle I get the usual little cart fart. TRhe foaming starts in both the bottle and the glass when I pour, so the agitiation of the cake may have something to do with it. Are there combinations of malt/yeast/adjuncts/fermentation temps that result in excessive head formation?
I have done 2 batches now(not back to back and one quite some time ago) that had VERY heavy head. I'm talking 4 oz filling a 22 oz pilsner glass. The head was firm and dissapated very slowly. They both tasted as they should and I have changed neither my sanitization practices nor my equipment so I do not suspect infection. I always use tasty brew and bottle prime to style. They were not over pressurized, since when I open the bottle I get the usual little cart fart. TRhe foaming starts in both the bottle and the glass when I pour, so the agitiation of the cake may have something to do with it. Are there combinations of malt/yeast/adjuncts/fermentation temps that result in excessive head formation?