Charlie Bamforth - What's Your Biggest Beer Foam Question?

[narcout]

@BrewBama

The main reason I carbonate using bottled CO2 is because it saves time.

Have you tried spunding?

I like to do it in the fermentor prior to chilling and racking to the serving keg (you get better oxygen protection by spunding in the serving keg, but this works better with my schedule) - very quick, nice tight/small bubbles, possible increase in production of foam-positive glycerin.

[fredthecat]

@ynotbrusum

Here is a little question, but possibly worth asking:

Is beer foam negatively impacted by skimming of hot break in the early boil and/or filtering cold break in the chilling process?

excellent question, the one i always wonder about but forget after brewday.

also, the layer of oily/thick sludgey stuff that starts to build up slowly after about 20 mins of boil? anyone else? i usually collect it and dump it in the hop spider, but it continues to slowly grow throughout the boil. and i do use a pristine, fully removed of detritus kettle

[Village_Taphouse]

The head on my cream ale this afternoon.  In this case I have nothing to complain about.

[lupulus]

What’s the science behind the pouring method effect on foam, independently of the beer.
Eg,
Czech side pour vs
Standard tap vs
Stout tap

“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)

[jeffy]

If you re-use a glass that had a nitro beer in it, like a Guinness, why is the lacing so distinct, like the previous beer?

[denny]

@jeffy

If you re-use a glass that had a nitro beer in it, like a Guinness, why is the lacing so distinct, like the previous beer?

I get that a lot, but I don’t have Guinness on nitro

[fredthecat]

@lupulus

What’s the science behind the pouring method effect on foam, independently of the beer.
Eg,
Czech side pour vs
Standard tap vs
Stout tap

whats a stout tap?

[lupulus]

@fredthecat

@lupulus

What’s the science behind the pouring method effect on foam, independently of the beer.
Eg,
Czech side pour vs
Standard tap vs
Stout tap

whats a stout tap?

https://www.amazon.com/Stout-Coffee-Faucet-Grade-Stainless/dp/B07RBLPZGF/ref=asc_df_B07RBLPZGF/?tag=hyprod-20&linkCode=df0&hvadid=344056946391&hvpos=&hvnetw=g&hvrand=703567058613132066&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9028277&hvtargid=pla-759949279142&psc=1&tag=&ref=&adgrpid=72020977914&hvpone=&hvptwo=&hvadid=344056946391&hvpos=&hvnetw=g&hvrand=703567058613132066&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9028277&hvtargid=pla-759949279142

There are others.
Intertap has one too.

“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)

[jjflash]

Was busy at work until late Friday missing this presentation.
Can’t find this discussion at AHA site.
Anyone have a lead where I can view?

[Skeeter686]

@jjflash

Was busy at work until late Friday missing this presentation.
Can’t find this discussion at AHA site.
Anyone have a lead where I can view?

I missed it, as well, but afterwards I clicked the link for joining the live presentation and it took me directly to the recording.  I definitely found it informative.

I’m assuming that if you don’t have the link handy, you should be able to login to https://crowdcast.io and find it.