Another cabonation question.

[orion2598]

Saw the previous post, but did not want to hijack the thread...

I finally have good carbonation in my beer since I learned the hard way to let it sit out at room temp for 2 weeks BEFORE I put it in the cellar to condition.

Anyway, I had just poured myself a nice milk stout this evening and was patting myself on the back for the nice, rich creamy head on my beer. The first few sips were perfect. However, after a few minutes, it seems my beer has gone almost completely flat! Don't seem to have this problem with commercial brews, so I'm wondering if there is something I did or did not do? Maybe there was too much head on the beer (if there is such a thing.)?

TIA
Greg

 

[BarleyWater]

How long have the bottles been condtitioning and what kind of brew is it. It may just be that while the carbonation has been formed, it hasn't yet blended with the brew. As it conditions, the carbonation will infuse into the brew, giving it a lasting carbonation. For now, try to minimize the head if you just have to drink one, it should save some of that carbonation that is used up to build up the foaminess of the head.

Depending on the style, you just mat need to wait another week or so.

 

[Alamo_Beer]

Same thing happend to me on a cider i made about a year and a half ago...

tastes awesome but it goes flat after a few minutes

I posted pretty much the same question in the cider forum and never got any responses..

 

[orion2598]

Ok, you caught me... It spent 2 weeks at room temp, but it's only been coniditioning in the basement for about 1. So, I'll let it age some more before I complain again. Thanks for the quick reply.

Greg