All of my AG batches seem thin and lack head. I live in Florida and brew mostly ales for now until I get a lagering setup going. The glass carboy sits in a swamp wrapped in a towel which keeps the batch at 68 degrees. I bottle condition in a closet at 76 degrees. All of the batches have had good flavor but lack that drinkability that a beer should have.
Is there any ONE thing I might try to improve during my brewing process? Or are there many factors at work here? I don't want to change too many things at once so a pecking order of things to try over the next few batches would be greatly appreciated.
Well for better head you could add some wheat.For body you could either mash a couple degrees higher or use some dextrine malts or malto dextrine.As for drinkability,I have no idea what you mean by that.Also recipes,mash temps would help everyone to answer your questions.
;could be low efficiency causing the thinness. make sure you are running off your sparges very, very slowly and mixing several times during mash. also make sure your sparge water is hot enough to heat the mash up to around 170-175.
as far as the head goes, make sure your bottles are never in contact with soap and are well rinsed. other than that, i can't help in the "head" department.
__________________
it's not the blood you've spilled that gets you what you want, its the blood you share. friends, family, community: these are the most valuable things a man can have.
Primary- stout
Lagering-
Primary-OKTOBERFEST
secondary-
secondary-
on tap-
on tap-
on tap-
bottle-sweet mead
bottle-bleuberry mead
If you have yeast/fermentation issues, all the wheat etc. in the world won't help you. Read this...it even contains tests you can do to help decide where the problem is.
man, that article that denny posted shortcut to was really good. i like the scientific info.
__________________
it's not the blood you've spilled that gets you what you want, its the blood you share. friends, family, community: these are the most valuable things a man can have.
Primary- stout
Lagering-
Primary-OKTOBERFEST
secondary-
secondary-
on tap-
on tap-
on tap-
bottle-sweet mead
bottle-bleuberry mead
The beer is definitely quaffable but just lacks that carbonation, head and lacing so indicative of quality. This is what I meant by drinkability. Mine just looks flat. It's not but might as well be.
You should be using about 3/4 cup corn sugar (dextrose) per 5g batch. That should always produce a very frothy pour.
Note that bigger beers (i.e., > 1.060) might need more time to carb. A small beer will usually show foam in a week. Bigger will take 2-3 wks.
Although the beer foams, it usually takes several more weeks to get CO2 well dissolved into the beer. If you see some head, then it disappears and there are no streaming bubbles, then it probably needs more time; this is not fully carbed.
As mentioned before, head retention is greatly improved by grains with higher protein content. Wheat is one good example, but I add Carapils/Carafoam/Dextrine Malt to improve the body and head retention. Dirty glasses kill the head. Try pouring into a new plastic cup to test the "dirty glass" theory: the cup will be clean if it is new.
Improved head and drinkability
Linear Mode
