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Old 11-14-2012, 05:44 PM   #1
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Default The science behind head

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?


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Old 11-14-2012, 08:58 PM   #2
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I came here for the title of the thread.


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Old 11-14-2012, 09:32 PM   #3
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Quote:
Originally Posted by Newmanwell View Post
I came here for the title of the thread.
what he said.
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Old 11-14-2012, 09:38 PM   #4
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Old 11-14-2012, 09:39 PM   #5
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.....and the answer is...give her more beer until the head is to your liking!
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Old 11-14-2012, 09:39 PM   #6
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Old 11-14-2012, 09:40 PM   #7
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dang, when I saw the title I was hoping I would get to make the snarky comment this time!!! Something like when a girl really likes a guy, or is really drunk......
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Old 11-14-2012, 10:23 PM   #8
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Charlie Bamforth has done a lot of research on this. Look in his books and papers. Plus he's a big booster of the home brewing community.
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Old 12-06-2012, 04:33 PM   #9
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Thanks. I'll post a video showing the problem, and also the recipies and procedures to see if there is any commonality. Guess I''ll have to be careful when titling my threads in the future. Should have learned my lesson from "how to keep the bag off the tube" thread!!!
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Old 12-06-2012, 04:38 PM   #10
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Sounds like you're over-carbed. Does it foam as much when it's really cold?

Hod did you calculate your priming sugar? Is it every bottle?

oh, and "that's what she said"



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