"Flavor loss" with carbonation

How would you describe the qualities of the beer foam at the 1-2 day mark? Would you say that this same beer a week or so later has 'better' foam qualities?

Cheers!

 

of course the thing to do after few moments of power carbonating is to taste the beer. the head is like that of a soda. no sustained foam. bubbles escape quickly. it's just a thin beer. I do think 2 days is fine, after some mini lagering. that is very important imo. but yeah, maybe 2 days at proper vols and temps and it's good? 3? not weeks.

 

I prefer 7 day keg carbonation. 2 days is too fast. 14 days is painfully slow. My 7 day keg carbonation method is proprietary, so don't even ask.

 

I think he's right - but so is Bill. How fast you carbonate has no effect on *flavor*. That doesn't mean that rapid forced carbonation doesn't have other less-desirable effects on other quality attributes. Foam formation and stability is the perfect example.

I won't claim to be an expert, but it's not hard for me to understand that rapidly introducing a relatively large volume of CO2 into one's beer results in a somewhat unstable system and that it does take additional time for CO2 + H2O ↔ H2CO3 equilibrium to be acheived. In the meantime, anyone who's force carbed a beer can say, empirically, that a beer poured shortly after chilling and cramming CO2 into a keg is going to have coarser bubbles and less foam stability...

But does the beer *taste* irreversibly (or even noticeably) worse? Not really.

Again, I think we can all agree that the OVERALL sensory experience (particularly appearance) is better when more time is allotted. But sometimes circumstances (or impatience ) win out and you just need carbonated beer ASAP.

Re: hydration of CO2? See: http://www.jbc.org/content/238/10/3502.full.pdf

 

Maybe because of your experience and skills you have a 'magic touch' here? Perhaps others would require more time?

Cheers!

 

How do you carbonate in 7 days?
I mean what is the process?
Thanks.

 

I suspect that Dr. Charlie “The Pope of Foam” Bamforth would have a differing viewpoint. He states that having ‘good’ foam enhances the beer’s aroma and aroma = flavor.

For your viewing pleasure:

 

As I mentioned previously, the method of carbonation is proprietary and shame on you for asking!

The end result is completely carbonated beer at any volume you desire in precisely 7 days. It's the best of both worlds. It's not something described in How to Brew. It's the result of at least a few hours of research and development including laborious third order differential equations. Something this good shall remain a secret for the purpose of inspiring others to experiment on their own terms. No differential equations are required.

 

Oh, I know it. I've attended many a lunch-hour webinar presented by the ACS where Charlie was the presenter.

I suppose my point is that you'll get there eventually, even if you expedite (within reason) the carbonation process. Also, that force carbonating doesn't make a good beer taste 'worse' - it just has the potential to allow for it to be served before it's reached its peak of flavor/aroma/appearance. And sometimes? That can be OK. i.e. with thirsty people converging for a party - sometimes really good beer that's carbonated has greater value than a beer that will be PERFECT in 3 more weeks. Depends on what your goal is for a given batch.

 

That sound about right to me. I think it takes some time for CO2 hydration to fully take effect and when that happens the beer will be at it's peak. Apparently this CO2 hydration takes effect in a few days for @billandsuz. I am guessing that for other homebrewers this time period may be a bit longer than just 2-3 days.

Cheers!

 

It's worth noting Dr. Bamforth isn't a fan of dry hopped beer. Wut? That's crazy talk! Therefore, his subjective opinion of beer is considerably less valid than his scientific opinion.

IMO, foam can inhibit aroma. Highly aromatic beers really shine once the foam has dropped. This is a different story with minimally aromatic beers. The foam and the exorbitant release of CO2 is the best whiff you're gonna get with that type of beer. Get your whiff in. It will be gone soon.

In summary, foam looks nice in pictures and probably means something to a BJCP judge. However, I consider it to be an inconvenient barrier with very limited appeal. Lace is another story. Love that lace! It means the foam dropped and you have some intricate shapes made by the forces of nature to ponder while you drink your beer.

 

I'll tell you this much, 99 out of 100 people who care really do want to see some foam even it means less beer in the glass. I like to see The Popes Collar, no more no less. But yes, stubborn foam is CO2 not being released and is a blanket over the liquid gold beneath. Even still you get your nose up in the DIPA and all is well.
Cheers.

 

Amen brother!!

Cheers!

 

It is, mostly. You are correct. It is the pressure for proper vols, but doesn't take into consideration system restriction (for example if your keg is 20 feet beneath your faucet you need to overcome gravity... but that is a different matter)

Crank it up Johnny! You need to have an idea when to say when. 30 psi for too long is over carbonated beer. The set and forget method is just that. Apply serving pressure, keep at 38 or whatever you have slected and wait a week or two.
Cheers.

 

Bollocks! Everything is not well. There is a momentarily useful substance called foam that overstayed its welcome.

Cheers!