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Old 12-10-2007, 12:58 AM   #1
Forrest
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Default No Head

I brewed the best beer I have ever made back in September. I am living in the UK right now temp. so I have been letting it age while I was away. I figured it was ready so I had a family member send me a few by post. I have to say, it is just great! If I had to critisize it though, It would have to be the Head. It almost doesn't have one at all. The beer is well carbinated so I don't think it is that. I also put three pounds of different Caramel Malts in the Mash. I did not add carafoam or carapils or anything like that as I figured the three pounds of Caramel should have been enough. Could it be the yeast that I am using (WLP022)? I mean no joke, this beer is in my top five favorits that I have ever DRANK, I like it that much. If I could just figure out how to get a bigger head on it. I might consider entering it into next years LHB Competition. Any thoughts or suggestions?



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Old 12-10-2007, 01:01 AM   #2
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Well, if there's really no head, you could just enter it in the experimental brew category.....

And call it Jane Mansfield Ale



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Old 12-10-2007, 01:24 AM   #3
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That title just begs for a smartass remark.

Is the glass clean, did you pour the last bit a little more violently, does the grain bill offer almost no protein?

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Old 12-10-2007, 01:30 AM   #4
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Yes, the glass was clean. I had three shipped over so I tried pouring both gently and violently with a little difference but not much to get excited about. There is plenty of Protien in my Brew My base grain is 11.70% Protein while each of the Caramels used are 13.20% protein.

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Old 12-10-2007, 01:46 AM   #5
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Do you get a head that dissipates quickly? Mot of my beers are somewhat like that, a nice head that goes away within a minute and makes it easy to drink.

I don't know what your recipe was but in the future you can try some wheat or even flaked wheat to help out with the head... but again that's about the protein.

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Old 12-10-2007, 10:11 PM   #6
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does it taste carbonated, just doesn't form a head? or doesn't maintain its head?

you can add up to 5% wheat malt to aid in head retention. wheat malt has more protein, and by simply adding a little and skipping the old protein rest, you get more 'head forming/retaining' proteins.

at least that's what I've read

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Old 12-10-2007, 10:34 PM   #7
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I always add some cara to my grain bill just for head retention.

How does this beer compare to others you serve off of this system?

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Old 12-10-2007, 10:53 PM   #8
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Quote:
Originally Posted by z987k
That title just begs for a smartass remark.
Like "did you marry the beer, that usually kills head".

Have you come to any conclussion yet?
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Old 12-10-2007, 11:12 PM   #9
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Quote:
Originally Posted by BierMuncher
I always add some cara to my grain bill just for head retention.
I do the same. Normally .5#, 1+# on a higher gravity brew.
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Old 12-11-2007, 12:38 PM   #10
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Quote:
Originally Posted by malkore
you can add up to 5% wheat malt to aid in head retention. wheat malt has more protein, and by simply adding a little and skipping the old protein rest, you get more 'head forming/retaining' proteins.

at least that's what I've read
I've been looking into head retention, due to a recent thread, and it looks like a protein rest actually is good for head retention. A proper protein rest promotes albumin, which is the major structural component in beer head.


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