Carbonation acts like sparkling water

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gongfu

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I brewed a bottle-conditioned Vienna lager that tastes fine but the head disappears quickly with a hiss that sounds like pouring sparkling water. The bubbles are so fine they are barely visible; they are gone before the beer has been finished (I know, drink faster). What might cause such carbonation?
 

jtratcliff

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Recipe? Process?

stable head of foam usually has to do with proteins... Some grains have more head producing protiens than others, some mash temps are better a preserving head proteins...

we'll need more info about your particular case in order to make informed speculation :)
 
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gongfu

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More info on the carbonation issue:
BIAB step mashed at 127, pulled 1 gal heated to 210 for 145 step, pulled 1 gal heated to 210 for 161 step. 90 minute boil.
Grist: Pilsner 38%, Vienna 38%, Munich dark 12%, CaraAmber 12%
Yeast: Wyeast 2206 Bavarian Lager starter Fermented at 54 deg.
OG = 1.054 FG = 1.014
 
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