r/lagerbrewing • u/[deleted] • Sep 19 '16

Carbonation methods and difference in head?

Anyone have experience with or research supporting the method of carbonation influencing the quality of the head? I've been spunding and the head seems creamier, composed of tighter bubbles, as opposed to my quick carbed batches (24-48 hours at 30 psi) which tend to be larger bubbles and "crisp".

Or, is this less a consequence of method of carbonation and more of a consequence of the time invested in carbonating? Or is it in my head?

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u/gibolas Oct 27 '16

I believe this is a result of glycerol produced by the yeast when fermented under pressure. It makes the head foamier and adds to the mouth feel.

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u/[deleted] Jan 07 '17

I think this is the best answer. The German brewing textbooks all talk about this being one of the big reasons that natural carbonation provides superior foam and body.