Hello, I have been snooping here for a while and this is my first post here!
I am a (all grain) homebrewer from Norway, Europe, and basically brew anything from traditional norwegian pilsners to more heavy ales.
What I am wondering about is how you can control what types of bubbles appear in your finished beer. Sometimes, the bubbles turn out very coarse and huge, and I really prefer finer, smoother bubbles.
Does it have anything to do with artificial carbonation and temperature? Yeast types?
I also hear this is a common "problem" in production of sparkling wine/ Champagne.
-Erlend
I am a (all grain) homebrewer from Norway, Europe, and basically brew anything from traditional norwegian pilsners to more heavy ales.
What I am wondering about is how you can control what types of bubbles appear in your finished beer. Sometimes, the bubbles turn out very coarse and huge, and I really prefer finer, smoother bubbles.
Does it have anything to do with artificial carbonation and temperature? Yeast types?
I also hear this is a common "problem" in production of sparkling wine/ Champagne.
-Erlend