CO2 bubble size

[Gahr]

While I know whether a beer is naturally or artificially carbonated does not influence the size of the resulting CO2 bubbles, I would like to know what does. Why do I experience different bubble sizes in for example sparkling bottled water (really big bubbles) and champagne (really small)? The sizes differ in beer as well. Does this have to do with the nature of the liquid (amount of sugar, proteins etc.)? What forces are at work here?

[one_dead_soul]

i like cake

[straight cash homey]

I wonder the same thing. I think priming level and time are players in the process but there has to be more to it than that. I asked jamil once about getting proper carbonation in belgian styles.
I asked,
"dear pope,
why does it seem that when i try to carbonate to higher volumes i just
get a larger head and not really anymore bubbles actually dissolved in
solution. i just kegged your saison and it is awesome by the way, but as i
turn up the gas it just seems that i get a huge head instead of more
carbonation in the beer. it seems like there is some limit that i have
reached where no more gas will go into solution, but i want my belgians to
be more effervescent like duvel. i'm letting it sit for a while for the gas
and beer to reach equilibrium."

Pope replied,
"If you're already careful to use smooth, clean glasses without any rough
spots inside, then the trick is to let the beer age for a long, long time.
If you let the beer sit for say a year, all the extremely tiny particles
will settle out over time and the carbonation will become more like you
describe. I know it sounds crazy, but it is true."

so time is part of the equation but also is related to dissolved particulates and probably a bunch of other crap.

[Mylo]

While I know whether a beer is naturally or artificially carbonated does not influence the size of the resulting CO2 bubbles, I would like to know what does. Why do I experience different bubble sizes in for example sparkling bottled water (really big bubbles) and champagne (really small)? The sizes differ in beer as well. Does this have to do with the nature of the liquid (amount of sugar, proteins etc.)? What forces are at work here?

I think you answered your own questions. It's the same head retention compounds that are involved here.


Mylo