Originally Posted by Puroman
I'm glad I logged on today. I brewed a stout last March. After a few weeks of bottle conditioning, I opened one up. Same problem. Fast forward to today, in fact two nights ago, I opened one of my last two bottles of that stout. The head that formed was awesome. Not sure if I had the same issues, I do the same thing with my bottles, hot water rinse, then star san, then bottle. I guess that all some of these need is some aging time in the bottle. Anyone have some thought on this?
Yes, despite the OP solving the problem through some attention to glassware, I think there could be something about stouts. I haven't really had a problem since I've been kegging, though the foam still seems to be quite a bit greater after some conditioning. When I was bottling, I always seemed to have trouble getting any head on stouts until they had conditioned for quite a while. I have read that there are foam enhancers as well as foam killers in beer. With extended conditioning helping this, it seems likely that some of the foam killers could be dropping out over time.
Almost all of my stouts contained oatmeal, which is generally considered a foam enhancer, but also contains things (fat, I think) which can reduce foam.
There's a pretty nice article on this topic here:http://byo.com/stories/article/indic...oam-techniques