Hi guys/girls,
I'm wondering if anyone can help me with a problem I am having with bubble formation and head retention. We have just opened a 10bbl Brewpub in Brisbane Australia and have through 12 batches in the first 10 weeks. Unfortunately most of the brews have not held their head or formed much colloidal stability as I would like.
I have passivated all tanks, I use caustic and sanatizer when cleaning all at correct temperatures. I'm moving beer when transferring from FV to Brite at 16 PSI whilst bleed at 15 PSI in the Brite with no movement on either there should be no turbidity. I'm doing the same when kegging and I'm not getting any spitting once full, just a nice consistent flow of foam. When carbonating I'm transferring in the afternoon at 2 degrees celsius, holding a 15 PSI head pressure over night whilst dropping the tank down to 0 degrees celsius. I then start carbonation through a carb stone at 16 PSI until I reach 3 volumes of CO2 which I measure through a Zahm Nagel CO2 Volume Meter. Beer is kept cold at all times from tank to fridge within 30 mins if a keg being full.
I use a Premier SS twin keg washer which I have had tested via titration for my caustic and sanitizer levels. My kegs were new before I filled them and as such I have been doing a double caustic cycle. The test showed that all levels of chemical where of the correct rate.
The problem we are having is that our beer is completely carbonated in taste and appearance but our bubble formation is quite large instead of small, too the point that the head comes up and you can hear the beer fizzing like a soft drink or soda pop then disapating extremely quickly. Some beers hold the head retention but not to the level we would desire. Some beers the head is gone with 10 seconds.
My PH is between 4.2-4.5 for all beers except sours when carbonation comes around. We use Simpsons and Weyermann for all of our malt and we have wheat, flaked wheat & oats in most beers as well. Our kit is all Premier SS and we have George Fischer Glycol.
I believe one of the following could be the major attribute to this occurring in our beer but I'm open to any other help someone can give me:
a. Our tanks passivation was not strong enough the initial time round and manufacturing grease is still lingering i the brite tanks.
b. Our beer line still have manufacturing grease inside them (we have cleaned them several times but not with a high level caustic just beerline cleaner).
c. Our glassware (which is unnucleated) is being cleaned with a liquid that is effecting the bubble break out.
d. During one of my brewing processes I am aerating the wort too heavily.
Cheers for your help in advance.
I'm wondering if anyone can help me with a problem I am having with bubble formation and head retention. We have just opened a 10bbl Brewpub in Brisbane Australia and have through 12 batches in the first 10 weeks. Unfortunately most of the brews have not held their head or formed much colloidal stability as I would like.
I have passivated all tanks, I use caustic and sanatizer when cleaning all at correct temperatures. I'm moving beer when transferring from FV to Brite at 16 PSI whilst bleed at 15 PSI in the Brite with no movement on either there should be no turbidity. I'm doing the same when kegging and I'm not getting any spitting once full, just a nice consistent flow of foam. When carbonating I'm transferring in the afternoon at 2 degrees celsius, holding a 15 PSI head pressure over night whilst dropping the tank down to 0 degrees celsius. I then start carbonation through a carb stone at 16 PSI until I reach 3 volumes of CO2 which I measure through a Zahm Nagel CO2 Volume Meter. Beer is kept cold at all times from tank to fridge within 30 mins if a keg being full.
I use a Premier SS twin keg washer which I have had tested via titration for my caustic and sanitizer levels. My kegs were new before I filled them and as such I have been doing a double caustic cycle. The test showed that all levels of chemical where of the correct rate.
The problem we are having is that our beer is completely carbonated in taste and appearance but our bubble formation is quite large instead of small, too the point that the head comes up and you can hear the beer fizzing like a soft drink or soda pop then disapating extremely quickly. Some beers hold the head retention but not to the level we would desire. Some beers the head is gone with 10 seconds.
My PH is between 4.2-4.5 for all beers except sours when carbonation comes around. We use Simpsons and Weyermann for all of our malt and we have wheat, flaked wheat & oats in most beers as well. Our kit is all Premier SS and we have George Fischer Glycol.
I believe one of the following could be the major attribute to this occurring in our beer but I'm open to any other help someone can give me:
a. Our tanks passivation was not strong enough the initial time round and manufacturing grease is still lingering i the brite tanks.
b. Our beer line still have manufacturing grease inside them (we have cleaned them several times but not with a high level caustic just beerline cleaner).
c. Our glassware (which is unnucleated) is being cleaned with a liquid that is effecting the bubble break out.
d. During one of my brewing processes I am aerating the wort too heavily.
Cheers for your help in advance.
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