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?
Carbonation acts like sparkling water
- Thread starter gongfu
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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
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
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
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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