stickiness of fermented fermentables?
Posted: Thursday Jun 02, 2005 2:53 pm
General, I fear you have confused yourself with the mighty Dogger's three part answer. We are talking about bubbles of gas condensing from a solution and rising to the surface, not soap bubbles!
Read it again, my friend-
"Bubble size has nothing to do with the sugar but rather the temp the beer is stored at. Really try it out, take a bottle of dex primed and stick in the fridge after you have the carbonation and then drink it against one stored at room temp."
I would amend that "stored at" to "served at", but then I am very punctilious about these things.
Your chosen fermented beverage is capable of holding a certain amount of dissolved carbon dioxide. The amount of gas available to be dissolved & then released to dance over your tongue is a complicated function of wort size, yeast count, yeast activity, fermenting temperature & available fermentables.
HOWEVER the physical properties of the fermentables used to generate those bubbles themselves per se, and ipso facto, have no effect on their size or shape!
Read it again, my friend-
"Bubble size has nothing to do with the sugar but rather the temp the beer is stored at. Really try it out, take a bottle of dex primed and stick in the fridge after you have the carbonation and then drink it against one stored at room temp."
I would amend that "stored at" to "served at", but then I am very punctilious about these things.
Your chosen fermented beverage is capable of holding a certain amount of dissolved carbon dioxide. The amount of gas available to be dissolved & then released to dance over your tongue is a complicated function of wort size, yeast count, yeast activity, fermenting temperature & available fermentables.
HOWEVER the physical properties of the fermentables used to generate those bubbles themselves per se, and ipso facto, have no effect on their size or shape!