menschmaschine
Well-Known Member
We've talked before on here about foam produced during brewing and/or fermenting being "used up"... i.e., if you create foam by shaking, etc., it would be lost. I've been fairly skeptical of this notion because I figure, in order for the foam to be "lost", the responsible proteins would have to come out of solution and stay out of solution. So, wouldn't it form a haze or sediment?
Anyway, I wouldn't be surprised if there is some merit to the notion of losing foam permanently, since I've heard it from several sources. But I've never heard it explained, only stated.
Of course there is the article by Chris Colby for BYO (Dec. 2005) that states:
But this still doesn't explain where these "foam positive molecules" go. So, if someone knows something I don't regarding this, please let me know. I did, however, stumble across this statement while re-reading Noonan's New Brewing Lager Beer:
Anyway, I wouldn't be surprised if there is some merit to the notion of losing foam permanently, since I've heard it from several sources. But I've never heard it explained, only stated.
Of course there is the article by Chris Colby for BYO (Dec. 2005) that states:
...homebrewers who keg their beer should be aware that foam positive molecules can get used up when foam is created. Thus, if you shake your keg to carbonate it, you may be dipping into your pool of foam makers for your beer.
But this still doesn't explain where these "foam positive molecules" go. So, if someone knows something I don't regarding this, please let me know. I did, however, stumble across this statement while re-reading Noonan's New Brewing Lager Beer:
The context for that quote is krausen falling back into the beer at the end of fermentation. But since major foam constituents are albumins, wouldn't the same principal apply for foam at any post-fermentation stage?The increase in the alcohol content of the beer induces the reabsorption of the albuminous matter into solution.