In the past we've occasionally received comments about different beers not having enough bubbles, seeing is believing as with this Amaizing Cream Ale:
The bubbles are caused by different elements such as how much CO2 is in the beer, how it's poured, the type of beer (stouts are more than a light beer), and other variables such as ABV, where a stronger ABV beer will require more or longer CO2/carbonation times. Thus, if running six beers from the same CO2 tank pressure, and even though there are valves where you can regulate each to some degree, the stronger or darker beers will generally have less bubbles than your lighter ones. This is a process we are continually learning and getting better yet, but one also has to be careful of not carbonating too much, as over time the carbonation in the kegs increases, and while it might be perfect for the first few kegs, or the first month or so, as it ages longer it'll seem too much. Therefore, finding the right balance for all beers takes time, seeing how fast customers go through it and carbonating appropriately. That said, I think we're 95% there for our current beers and their consumption rates, and the remaining will be continually tweaked until perfect.
The Scientific Loony