Reduce sparkling feel

[dude1]

Beyond the level of carbonation itself, some homebrews have a too "sparkling" feel on the tongue.

Is there any parameter/step to adjust this?

Thanks

 

[20grit]

sounds to me like you have some off flavors. If you give us your process, we might be able to tell you what you are doing that could be causing funky stuff. Phenols or something of the like could be to blame.

 

[mongoose33]

Carbonation is an interesting subject. My personal taste is that most beers are overcarbonated. I don't know if overcarb is designed to disguise off-flavors or if it's just what some people like.

Carbonation is part of mouthfeel and influences flavor, but too muchm, for me, interferes with flavor and enjoyment.

I've never heard of a parameter or some such--other than PSI or # of volumes--that would define what you're looking to describe.

 

[logdrum]

Gypsum added to the mash or sparge can be perceived as "sparkling" i.e.: Alka Seltzer beer

 

[Bobby_M]

Carbonation is acidic but you may perceive bitter and tannic in the same spectrum.

 

[davisc1513]

I for one like an almost undercarbonated beer. It brings out the flavor much better. And its more drinkable, maybe TOO drinkable.

 

[TravelingLight]

"Sparkling" makes me think of my last raspberry saison. It's the only beer I bottled the entire batch (mostly keg everything). I used carb drops because someone gave me some and I figured hell yes this is better than dealing with priming sugar. The beer is phenomenal, but I don't love the carbonation. It's almost champagne-like. Probably won't use the carb drops again.