I hope people have fun with this.
But, for those who aren't interested in fun, here's a Tl/Dr: What is the fastest way to disperse foam from an overcabonated drink being poured. For example, is it better to pour until the foam crests over the top, maximizing the number of bubbles popping in parallel, or is it better to keep the foam height low, decreasing the number of big bubbles.
As a home brewer, sometimes I end up with a beer that's simply too carbonated. When I pour it, I get a tremendous head (up to 2/3 of the glass). Great. So be it. I'm patient.
Okay, maybe I'm not. Maybe I'm wondering what the best way to pour this beer is. And maybe I have access to a great Q&A site!
So how should one pour a carbonated drink to minimize foaming? The goal is to get the drink into the glass as fast as possible (meaning the foam volume has to be small enough to let me fit the liquid in) without wasting much (a bartender can afford to keep pouring and letting the foam roll off the top, but I can't).
I've seen plenty of sites on how to pour the perfect pour, but I'm looking for what to do with the less-than-perfect pour once I realize I have a too-carbonated drink already!
Variables I'm thinking of:
- Height of pour (guessing lower is better, but I may be surprised)
- Glass angle (I've read 45 degrees is ideal, but that's before the glass gets filled with foam...)
- Speed (If I dribble the drink in slowly, will that make it easier for the foam to dissipate, or should I pour it all in and let it subside)
- Foam height (do bubbles disappear faster if I let the foam crest just above the top, or is it better to keep the foam as low as possible)
Any other variables which make sense are welcome! And, since this is physics.se, I also want to learn why these tricks work. The physics of beer bubbles baffles me!