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I've got an issue with beers that taste and smell good (no funkiness) but develop a slow foaming after they're opened. The beers are not over-carbonated with regard to mouthfeel.
From what I've read so far, this could be caused by excess hop debris in the fermenter and bottles and I need to filter my wort better. Any other ideas?
From what I've read so far, this could be caused by excess hop debris in the fermenter and bottles and I need to filter my wort better. Any other ideas?