Labels:text | font | black and white | paper | publication | number | screenshot | document OCR: This decrease in body and increase in have poured an overcarbonated beer, carbonation only occurs in room tem- NEWSLETTER perature-aged beers, and usually sloshing the beer around in the glass will release the excess carbonation, giving By William Moore becomes noticeable after 7 weeks or the beer a smoother texture. more of unrefrigerated aging, depend- When brewing for a stable, moderate ing on aging temperature. Refrigera- tion will effectively put the yeast to carbonation level, strive for a quick. vigorous fermentation, make certain sleep, preserving the body and carbona- that the finishing gravity has been Carbonation and Flavor 2 tion of a beer for months. Without carbonation, beer is insipid. The symptoms of undercarbonation reached before bottling, prime by the batch method (as opposed to adding like watered-down wine. Too much car- are a lack of heading and refreshing sugar to each bottle), and age according bonation and beer develops overly large sharpness when the beer is consumed. to beer type. Ale, steam, porter, bitter. bubbles upon opening, which rapidly Usual causes are too little priming and stout-style beers are best when aged burst in the glass and on the tongue, sugar, or storing the freshly-capped at room temperature for 1 1/2 to 4 weeks dissipating the head and stinging the beer at too cold a temperature (under 55 before drinking, while lager style beers tastebuds with the sharp cold bite of degrees F.) during the first week of CO2 gas. Beer should have enough aging, which should be at room tem- should be aged for 1 week at room temperature to allow time for the car- carbonation to enliven its flavor and perature to allow carbonation buildup, even for lager. bonation to build. and then refrigerated mouth feel, without disrupting the body for at least 3 weeks before drinking. of the beer with excessive quick-lived foaming, or stinging the tongue with "Beer should have large bursting bubbles. enough carbonation to Unlike most commercial beers, car- bonated by CO2 injection at bottling, enliven its flavor and home brewed beers are carbonated from mouth feel, without dis- within by the action of yeast consuming the priming sugar. Often called natural rupting the body of the carbonation, this yeast-infused carbon- beer with excessive ation permeates the beer more thor- oughly than possible with artificial CO2 quick-lived foaming, or injection, giving the beer a smaller- stinging the tongue bubbled. creamier head, and a smoother with large bursting mouth feel, due to the diminutive CO2 bubbles. bubbles." This fine and creamy carbonation pro- duced by the yeast in all home beers is Overcarbonation, on the other hand, subject to change, however, by the same yeast that produced it originally. After causes excessive foaming, can ruin the the primed beer is bottled, the yeast beer's smooth mouth feel and, ironically, shortens the life of the beer's head. If remaining from fermentation eat away there is too much CO2 gas dissolved in at the priming sugar, producing carbon- ation. When the priming sugar food is beer, upon opening, the gas in the beer gone (after 9 days or so) the yeast is still will quickly form bubbles, larger than would be formed by normal carbona- active (unless refrigerated), and begins to search the bottle of beer for more food. tion. This is due to the large quantity of I believe the yeast finds its food in dissolved CO2 gas attempting to escape barely fermentable malt sugars (or un- the beer by gravitating to the nearest. fermentable malt sugars convertible by already-formed bubble. These larger bubbles, though they may form a larger enzymes in the dying yeast into ferment- head. have the same strength protein able sugars) and slowly digests these film cover (picked up from the beer as "marginal sugars", increasing carbon- ation and reducing beer body and the bubble rises) as smaller bubbles, but sweetness. These "marginal sugars" can are larger and consequently unstable. also be called unfermentable dextrins. and burst soon after they emerge from Consequently, leaving carbonated the protective depths of the beer. Besides contributing to a voluminous, William's Brewing home beer with live yeast sediment at room temperature results in a slow loss though short-lived head, larger bubbles P.O. Box 2195 San Leandro, CA 94577 of unfermentable dextrins and increase spawned by overcarbonation make the beer taste sharp and rough. In the in carbonation, as the starving yeast eats mouth, large bubbles give the beer a away at compounds that provide body, head retention, and sweetness in the coarse mouth feel and then explode on the tongue, stinging it with the cold Copyright @ 1984 William's Brewing Co. beer, increasing carbonation as it eats. metallic bite of CO2 gas. If you find you Reproduction Strictly Prohibited Shoot #9
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