I want to know why some beers go flat right away and some don't. When they go instantly flat (such in my beer) you get no mouth feel or watery texture.
I came to a conclusion that there are factors beyond ABV,pressure,temperature etc.. that affect the solubility of co2. (probably proteins? yeast?etc??)
I know this because on my home brew bubbles start in middle and take about 5 seconds to get to the head. Once the bubbles get to the head there is no CO2 in suspension anymore. On a micro unfiltered beer it takes about 2-3 seconds and feels about the same. On a filtered micro it takes about 1-2 seconds and the liquid beer when drank has nice carbed mouth feel.
Why is that?
I came to a conclusion that there are factors beyond ABV,pressure,temperature etc.. that affect the solubility of co2. (probably proteins? yeast?etc??)
I know this because on my home brew bubbles start in middle and take about 5 seconds to get to the head. Once the bubbles get to the head there is no CO2 in suspension anymore. On a micro unfiltered beer it takes about 2-3 seconds and feels about the same. On a filtered micro it takes about 1-2 seconds and the liquid beer when drank has nice carbed mouth feel.
Why is that?