I have doing some research on this and to bee honest Im finding more bad info than good, and alot of info overkill. So I thought to bring the issue to people who do it all the time.
I simply want to add a bit more carbonation to a few of my beers. Not necessarily head retention which can be achieved by adding some wheat for proteins, but actual carbonation. Example, using a Zohm Bottle I want to serve IPA and Wit at 2.8 volumes of CO2 versus my Porter at 2.3 and my Pale at 2.5, etc.
The issue is it seems if I carbonate longer in order to achieve the higher level of CO2, when the beer gets poured at the bar it’s too foamy. Im not sure if I need to increase/decrease the serving pressure (im thinking increase), but there are plenty of commercial beers that are packaged in kegs at different pressures yet dispensed at random bars with the same serving pressure for all their beers, yet the beers are fine.
Im just tired of flat looking beers with thin heads, or worse yet, I don’t like the presentation when I see a beer being served to one of my brew pub guests with no head. But I also dont want to waste a lot of beer via foam down the drain. Lord knows bartenders do enough of that on thier own!
Any insights to how to resolve this would be great. Thanks.
Frank
I simply want to add a bit more carbonation to a few of my beers. Not necessarily head retention which can be achieved by adding some wheat for proteins, but actual carbonation. Example, using a Zohm Bottle I want to serve IPA and Wit at 2.8 volumes of CO2 versus my Porter at 2.3 and my Pale at 2.5, etc.
The issue is it seems if I carbonate longer in order to achieve the higher level of CO2, when the beer gets poured at the bar it’s too foamy. Im not sure if I need to increase/decrease the serving pressure (im thinking increase), but there are plenty of commercial beers that are packaged in kegs at different pressures yet dispensed at random bars with the same serving pressure for all their beers, yet the beers are fine.
Im just tired of flat looking beers with thin heads, or worse yet, I don’t like the presentation when I see a beer being served to one of my brew pub guests with no head. But I also dont want to waste a lot of beer via foam down the drain. Lord knows bartenders do enough of that on thier own!
Any insights to how to resolve this would be great. Thanks.
Frank
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