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1

This is called gushing, and you usually get it with a combination of two factors: A lot of CO2 A lot of "crystallization nuclei" for the CO2 to build bubbles and gas out I currently have such a beer - I added more sugar in order to get more than usual CO2 and something went wrong during the brew and the beer got very cloudy. Every bottle I open ...


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There are multiple reasons why you will have different levels of krausen in different beers. As @Frank van Wensveen pointed out, melanoidins are one source. These are produced by Maillard reactions during the malt kilning process (i.e. making dark malts) as well as during any similar heating process, such as a decoction mash (where a portion of the mash is ...


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