Odd...uh...problem?

**Dude** · 05-18-2006, 03:27 AM

Okay, I keg my beers, and right now I have a pub ale on tap that has the strangest thing. The head is pretty good, but it is clumpy looking. I can't figure out what is doing it, seeing I cleaned my glass to make it "beer-clean" and I know that I didn't do anything different than I usually do as far as gassing it and everything. I have both flaked oats and flaked wheat in the recipe, and I'm wondering if the flaked wheat (vs. wheat malt) is the culprit for the wierd clumping. It isn't affecting the taste or anything, it just looks odd. Anyone know what's going on?

**Jester** · 05-18-2006, 03:46 AM

are you talking about once the head goes down there are clumps of foam still on the top of the brew..?? I have had the same thing with my beers... I have only brewed a handful of brews, but I would say 3 out of 5 have had this type of thing.. I had never had homebrew except for my own, so I figured it was normal... hope fully someone can answer this...

Jester

**Dude** · 05-18-2006, 03:59 AM

Yep. that is what I mean. I've never had it happen before now, and I've been kegging my stuff for a year.

I do believe this is the first time I've ever used flaked wheat as a head retention tool though, usually it is regular malted wheat.

If I had a working camera I'd snap a pic.

**Chairman Cheyco** · 05-18-2006, 05:10 AM

Are the clumps forming above where the bubbles rise in the glass? I read a book the other day that said something about the separation between head retention and head formation. I just thought they guy was full of poppy-cock, but maybe you upped your head formation quality with that flaked wheat?

Just a thought...

Or maybe it's just fuc*ed.

sonvolt · 05-18-2006, 01:12 PM

One of my favorite comercial beers does this exact thing.

High Life

Go ahead, beer snobs, . . . flame away. I like the stuff for heavy, all-night drinking. It also develops clumpy head as the head dissipates.

boo boo · 05-18-2006, 11:02 PM

Far as I know flaked wheat will give the "rocky head" to a brew. I have had it in some of mine using wheat as an adjunt.

**Dude** · 05-18-2006, 11:17 PM

Quote:

Originally Posted by boo boo

Far as I know flaked wheat will give the "rocky head" to a brew. I have had it in some of mine using wheat as an adjunt.

Really....and that is exactly what I would call it..."rocky head". Interesting, is that a common term?

Glibbidy · 05-19-2006, 02:32 AM

Quote:

Originally Posted by Dude

Really....and that is exactly what I would call it..."rocky head". Interesting, is that a common term?

Yes.

Certain Saison's are known for their rocky head as well. I think it has something to do with the unfermentable sugars. What was your boil time?

**Dude** · 05-19-2006, 03:17 AM

Quote:

Originally Posted by glibbidy

Yes.

Certain Saison's are known for their rocky head as well. I think it has something to do with the unfermentable sugars. What was your boil time?

90 minutes.

**Dude** · 05-19-2006, 05:26 PM

Quote:

Originally Posted by sonvolt

One of my favorite comercial beers does this exact thing.
High Life

Go ahead, beer snobs, . . . flame away. I like the stuff for heavy, all-night drinking. It also develops clumpy head as the head dissipates.

I had a High Life off a draught at a baseball game a couple of weeks ago and even though it tasted pretty good, the head was kind of making me not like it. I swear the head lasted for the duration of the time I drank the beer, I'm talking an inch or more for over 20-30 minutes. I've read they use a foam agent, but that was ridiculous. It looked fake. It really turned me off that they have to go to those lengths to make a beer look "perfect" like that.

Rant over.