Carbonation Question (not time for or of)

[triletter]

Have bottled several batches now (about a dozen all grain) and all of them have carb'ed up with no problem. My question is what effects the bubble size? It seems that early beers seem to have larger size bubbles and longer aged beers have smaller ones. I understand that head retention is related to brewing temp and also to some of the proteins from brewing. So, if I let my beer bottle condition longer, does that mean smaller bubbles? I understand different beer styles have different head profiles so I am talking in general. How does the amount of time chilling effect this?

 

[unionrdr]

Well,1st of I have to say that a good process goes a long way here. Quick wort chilling as well. but I've also found by way of a happy accident that my beers have thicker head & better,longer lasting carbonation at 2 weeks fridge time @ 47F. Fin bubbles that in some ales,like My wife's summer shandy, make a fine bubbled tornado in the glass after the pour. Now that was freaking epic,we both just stared jaw dropped at that one. Guess there is a 1st time for everything. Another beer poured a head so thick,that when I jiggled the glass,it didn't bloody move!

 

[frazier]

Excellent questions. I have thoughts, but no answers. I have heard it said that priming with DME creates smaller bubbles - but I can't confirm that. My guess is it has more to do with mash temps, and presence or absence of dextrins in the wort. I'm curious to hear what the experts say!

 

[unionrdr]

Forgot to mention that,my bad. I usually prime with dectrose. But on my English bitter,& lately,my Buckeye Burton ale,I primed with demerara sugar. Fine bubbles,& tan color head. The dextrose in my wife's summer shandy,& it made that fine bubble tornado I mentioned. That was so freaking epic!