OldDogBrewing
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So I don't really know where to post this because I feel like it can potentially cover a wide array of topics, so General felt better.
The thing is I love big bold stouts, sometimes pastry, sometimes not pastry, these beers I make start at an OG of at least 1.130 so they can finish from 1.045 to 1.060s or so, depending on the OG, I've gone as high as 1.155.
I want to bottle carbonate these beers for multiple reasons, one being that on the long term, it's better for ageing and this beers feel perfect for ageing, but I'm having issues with carbonation, or more well said, I solved already the carbonation issue, now the issue seems to be head formation, the bubbles go up so slow that when they reach the top, the ones that were there before, have vanished already but the carbonation is there, it feels like it's at the right volumes (2 - 2.2 Vol).
Obviously when it's a pastry stout, some ingredients may interfere with head retention but it happens the same thing in non pastry ones so it may be accentuating it, but it's not the sole origin of it.
My thinking is I could raise the carbonation, it shouldn't mess with the body of a 1.055 finishing beer too much, or maybe add something to help with foam like more wheat but I've tried that and I feel like it doesn't work, what would you do on this one?
The thing is I love big bold stouts, sometimes pastry, sometimes not pastry, these beers I make start at an OG of at least 1.130 so they can finish from 1.045 to 1.060s or so, depending on the OG, I've gone as high as 1.155.
I want to bottle carbonate these beers for multiple reasons, one being that on the long term, it's better for ageing and this beers feel perfect for ageing, but I'm having issues with carbonation, or more well said, I solved already the carbonation issue, now the issue seems to be head formation, the bubbles go up so slow that when they reach the top, the ones that were there before, have vanished already but the carbonation is there, it feels like it's at the right volumes (2 - 2.2 Vol).
Obviously when it's a pastry stout, some ingredients may interfere with head retention but it happens the same thing in non pastry ones so it may be accentuating it, but it's not the sole origin of it.
My thinking is I could raise the carbonation, it shouldn't mess with the body of a 1.055 finishing beer too much, or maybe add something to help with foam like more wheat but I've tried that and I feel like it doesn't work, what would you do on this one?