Brew head retention - advice requested

**Brocster** · 03-23-2009, 03:40 PM

Hi all,

What advice would you all give to improve the head retention on some home brews, particularly darker and higher gravity beers?

Thanks!

**JVD_X** · 03-23-2009, 04:26 PM

Don't use whirlflock or Irish Moss with extract brews - in the dark brews you won't notice this very much at all. You can toss in a handful of flaked oats.

**Yooper** · 03-23-2009, 04:28 PM

You can use grains known to help with head retention- like flaked wheat or carapils in the mash (or steep, if you're steeping).

Matt Up North · 03-23-2009, 05:15 PM

If doing all grain then adding around 5% wheat or rye to a brew can add head retention. Flaked anything will also help. If you are making a stout then adding Flaked Oats or Barley up to about 15-20% really makes for some great head.

I don't do extract or PM so I can't help you with the steeping thing.

**Coastarine** · 03-23-2009, 05:33 PM

My best head retention has come on my hoppy beers. Well attenuated and hoppy.

Denny · 03-23-2009, 06:19 PM

The tannins in hops will bind the proteins in the beer and help increase head formation and retention. You can add protein laden grains, but if you have pitching rate or fermentation issues that won't do you any good. This is some of the best info I've found...

Brew Your Own: The How-To Homebrew Beer Magazine - Story Index - Head Retention - Getting Good Beer Foam: Techniques

Matt Up North · 03-23-2009, 09:10 PM

How do we explain the lovely heads on many stouts that are just Barley, flaked and roasted? I was told by a brewer that it comes down to the betaglucens (found predominantly in Wheat, Rye, Flaked Grains) and therefor by adding more of betaglucen rich items, you get a better head. I am sure there is more science behind that, but I have found that with proper carbonation and above mentioned addition of a little wheat or rye or flaked into a grist, I have gotten great head on my beers that last easily the entirety of the pint. Sometimes even longer as I fiddle about doing something else (so not just for the five to ten minutes that I drink the beer).

Good carbing was one of the hardest things to get in order to realize that I had great protein structure in my beers. When I bottle conditioned I could never attain the right amount of carbing and always complained about my head retention.

PS...Denny, what kind of fermentation issues are we talking about here? Constant temps? Inconsistent fermenting times? Not enough head space so that the krausen blows off? Trying to learn a little bit more here

TwoHeadsBrewing · 03-23-2009, 09:57 PM

For darker beers like browns, stouts, and porters flaked oats and Caramel malt is a good way to ensure a thick head. Mashing at a higher temperature will also help out with head formation and retention.

In lighter beers where clarity is of concern, I used white wheat malt - about 1# per 5.5 gallon batch. And of course, CaraPils added to anything will add body and head.

**Brocster** · 03-24-2009, 01:35 AM

Thanks for the reply's everyone. This really is a great website.

**Malticulous** · 03-24-2009, 02:23 AM

Caramel malts, raw wheat and maltodextrin work for me. High mash temps have done nothing good for head retention on my brews. Maybe watter has something to do with it too? Carbonation defiantly does have a huge impact-- just look at Duvel.