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Old 09-25-2006, 12:17 AM   #1
JeffNYC
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Default Not getting any head

As for beer, my all grain recipes don't hold a head and a few (a Belgian Wit with a lot of wheat and oats) don't get a head to begin with. I'm pretty good with rinsing all cleaning agents off (I use Oxyclean to clean and bleach to sanitize). What's the deal? I actually think my extract recipes (first 5) had better head than the 5 all grain recipes. Thoughts?

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Old 09-25-2006, 12:20 AM   #2
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Here is some discussion that may help:
http://www.homebrewtalk.com/showthread.php?t=13633

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Old 09-25-2006, 12:55 AM   #3
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I thought I read somewhere if you wash and sanitize with 5 Star products, you'll get better head. Can someone confirm this?

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Old 09-25-2006, 01:14 AM   #4
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are we still talken BEER???
JJ

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Old 09-25-2006, 12:55 PM   #5
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Thank You Jaybird! I was beginning to think we'd gotten to a point where we let meatballs like that sail by!!

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Old 09-25-2006, 10:37 PM   #6
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You must be married............

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Old 09-25-2006, 10:44 PM   #7
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Quote:
Originally Posted by EdWort
I thought I read somewhere if you wash and sanitize with 5 Star products, you'll get better head. Can someone confirm this?
Yep, I use star-san and get great head, lol.
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Old 09-25-2006, 11:24 PM   #8
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Quote:
Originally Posted by boo boo
Yep, I use star-san and get great head, lol.
Isn't Star-San a little harsh on your naughty bits?
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Old 09-25-2006, 11:26 PM   #9
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You must remember to lick it before you stick it.

Seriouly I used to add some a half to a full pound of dry wheat malt to my brews for the full boil seemed to really work well. May just be a coincidence but I do remember reading somewhere that the protein in wheat malt did help with head retention.

Found this in BYO:
Some of the more common foam-positive ingredients include flaked wheat, flaked barley, wheat malt, and barley malt. Many brewers make a habit of adding a touch of wheat malt to every beer. At low levels the impact on flavor will be small while still imparting foam-positive characteristics.

Here is a link to whole article.
http://www.byo.com/feature/386.html

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Old 09-26-2006, 10:37 PM   #10
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We usually add about 5% Dextrin (Cara-Pils) malt in each batch.

Two of our brewing buddies kept commenting about our great head...we just smirked...and since then both have said they now do the same with great results.

MorBro

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