NothingRhymesWithCurtiss
Well-Known Member
I know that dark beers (Stouts, Porters...) take longer to carbonate both from what I've read and from personal experience, but what I want to know is why do they take longer?
I've had a pale ale in bottles for just over a week and last night when I drank one, I got a decent amount of head when I poured it into a glass. (Whenever bottling I always fill a few PET bottles to gauge carbonation based on firmness of the bottles.)
On the other hand, I've got a Brown IPA that has been in bottles for going on 5 weeks, and it pours completely flat and the PET bottles are soft.
So again, why does it take longer for dark beers to carbonate?
I've had a pale ale in bottles for just over a week and last night when I drank one, I got a decent amount of head when I poured it into a glass. (Whenever bottling I always fill a few PET bottles to gauge carbonation based on firmness of the bottles.)
On the other hand, I've got a Brown IPA that has been in bottles for going on 5 weeks, and it pours completely flat and the PET bottles are soft.
So again, why does it take longer for dark beers to carbonate?