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Old 04-25-2009, 03:20 AM   #1
tireater
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After putting 5 gal of American ale in a better bottle and shaking it up good...
It is obvious the large bubbles on top pop quicker than normal and leave no surface bubbles...Why is that ?



 
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Old 04-25-2009, 02:26 PM   #2
BargainFittings
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Not sure. Probably just a property of the protein mix of the wort.



 
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Old 04-25-2009, 02:55 PM   #3
tireater
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Thanks for the reply....
Just wondering why the bubbles went away so fast...no matter how much I shook it...

 
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Old 04-26-2009, 02:25 PM   #4
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After some thought, it might be hop oils doing it too.

Did you have big late additions of hops on this batch?

 
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Old 04-26-2009, 02:37 PM   #5
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Larger bubbles just have larger surface area, thus it's harder for them to sustain their shape.

 
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Old 04-26-2009, 02:57 PM   #6
tireater
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At the start of the boil....I take a few minutes and skim the foam off...before I put the hops in...
I just thought it was wierd how fast the bubbles popped...I guess hop oil could do it....???



 
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