[denny]

https://www.experimentalbrew.com/podcast/episode-84-answering-all-questions

There are a great many questions in the universe - why are we here? What are we doing? What the hell just happened with my beer?!? We'll tackle that last category, because we're terrible at moral philosophy!

Sit back, it's time for a dive through a bunch of questions

[goose]

Denny:  Your picture on this podcast is worth 10,000 words!

[denny]

Denny:  Your picture on this podcast is worth 10,000 words!

Yeah, I kinda like it!

[dbeechum]

I'm really glad I asked you to send me a quizzical selfie.

[goose]

Denny and Drew:

I just listened to the question on the podcast about the guy that was having trouble carbonating his coffee beer and have an observation/question on this.

I once had this problem with a porter when I was doing extracts years ago and one of the local guys that was a homebrewer, (he was also my boss during my radio career life) mentioned that it could be a low protein level in the beer that could be preventing proper carbonation.  I have never researched this more and took his word for it since it sounded plausible. The more I thought about this after hearing this question, I wondered about CO2 dissolving and being held in solution in the beer by protein molecules.  BTW, it has never happened to me again.  I too do not think that it is the oils from the coffee.

Thoughts?

[Robert]

Water carbonates just fine, and it's pretty low-protein. 

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[goose]

Water carbonates just fine, and it's pretty low-protein. 

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True!  But it was an interesting observation, Rob and got me to thinking,

[Robert]

Water carbonates just fine, and it's pretty low-protein. 

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True!  But it was an interesting observation, Rob and got me to thinking,

Protein probably comes into play, but differently, Goose.  It obviously plays a role in foam formation and retention,  which shows off carbonation.   On the other hand, it's been discussed on the forum that heavy bodied, dark, roasty etc. beers can be perceived as having less carbonation than they really do.   Interesting subject.

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[denny]

Water carbonates just fine, and it's pretty low-protein. 

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True!  But it was an interesting observation, Rob and got me to thinking,

Protein probably comes into play, but differently, Goose.  It obviously plays a role in foam formation and retention,  which shows off carbonation.   On the other hand, it's been discussed on the forum that heavy bodied, dark, roasty etc. beers can be perceived as having less carbonation than they really do.   Interesting subject.

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BOOM!  Saved me typing a response, Rob!