user 336313
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- Joined
- Dec 29, 2022
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Hi all,
So I brewed a Belgian strong golden ale that went in cans (by a professional mobile canning line).
Malts used: pilsen, maris otter, vienna and 7,3% of caramalt (crystal). Yeast: Abbey Ale by Lallemand.
Everything went according to plan. Taste was great. 7,7% ABV. However, when it was poured from the can, the foam would be gone almost immediately. This happened regardless of the glass that was used, to different people, so it wasn't one greasy glass that I base this on. I had the same experience myself.
What could have been the cause of this, you reckon?
Thx!
So I brewed a Belgian strong golden ale that went in cans (by a professional mobile canning line).
Malts used: pilsen, maris otter, vienna and 7,3% of caramalt (crystal). Yeast: Abbey Ale by Lallemand.
Everything went according to plan. Taste was great. 7,7% ABV. However, when it was poured from the can, the foam would be gone almost immediately. This happened regardless of the glass that was used, to different people, so it wasn't one greasy glass that I base this on. I had the same experience myself.
What could have been the cause of this, you reckon?
Thx!