When it comes to beer, the head (or foam) matters. I've lived in many different places and the preference for how much foam should be on top of a beer varies, what everyone can agree on is that too much foam ruins the beer experience. So, what can we do to overcome this issue in brewing our own beer at home?\n\n\n\nWhat gives homemade beer too much foam and why does it happen? \n\n\n\nIf your home-brewed beer is producing excess foam it is down to one of three reasons. The most likely culprit is over-carbonation, due to excess sugar in the bottling process. Other causes could be an infected beer, identified by a tart taste or the specific gravity is too high due to fermentation.\n\n\n\nMost novice brewers come across at least one of these problems and they are easy to overcome when you know about them. I'm going to go over the issues in more detail in this article and to explain exactly how to overcome each one. For perfect beer, every time, read on!\n\n\n\nWhat is over-carbonation and what causes it?\n\n\n\n\n\n\n\nOver-carbonation for most home brewing projects comes from an excess of sugar added in the bottling stage of brewing. There are some fixes as will be discussed below.\n\n\n\nMost modern beers require a process of carbonation. This happens at the very last stage of the brewing process and takes part in either bottles or a keg. It is more common among amateur or new homebrewers to use bottles.\n\n\n\nThere are two main ways to carbonate your beer, which just means allowing carbon dioxide to be added to the beer. The first is known as natural carbonation and the other as forced carbonation.\n\n\n\nNatural carbonation is what happens when a beer is allowed to partially or fully ferment before being put in a storage vessel before adding sugar. \n\n\n\nIf you are having issues with fermentation, check out my helpful article all about troubleshooting these problems.\n\n\n\n\n\n\n\nFor brewers who use holding vessels or casks, they will allow the beer, known as wort at this stage, to almost fully ferment but before it does they store it in the vessel. As fermentation hasn't been allowed to completely finish, the beer is naturally carbonated in the cask.\n\n\n\nAnother, more common way, is to naturally carbonate beer in bottles. The fermentation process is allowed to happen completely before the beer is stored into bottles and sugar is added to stimulate the production of CO2.\n\n\n\nAs the bottles are securely sealed the resulting CO2 is absorbed into the beer.\n\n\n\nForced carbonation is associated with beer that is stored in a keg. It is achieved by actively introducing CO2 into a sealed container of beer.\n\n\n\nFirst, you have to allow the wort to fully ferment, then you chill it before pumping in CO2 to the desired pressure. After a short period, the CO2 is fully absorbed by the beer contained in the keg.\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n Plan your next Beer Creation?