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Old 12-18-2012, 02:36 PM   #1
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Default Head Retention?

Hello all,

Just brewed my first batch of beer which was the Caribou Slobber kit from Northern Brewer. Fermented for 19 days and put it in the keg for 5 days at 12 psi. First pour had a great head and great retention. Next pour had zero head? Does my beer need to be carbed longer than 5 days to keep a good head on all pours? Thanks guys! I'm also serving as 12 psi too.

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Old 12-18-2012, 04:29 PM   #2
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looks like i'm being a little hasty! 2-3 weeks seems to be more normal for a good head/carbonation to be consistent in a keg

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Old 12-18-2012, 10:10 PM   #3
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Head retention is not really derived from carbonation. Force carbonation will contribute to amount of volumes in a liquid. Recipe formulation can be directly reltated to head retention. Gas in a bottle of beer or keg of beer is equal in both the headspace and liquid (aka. it is at equalibrium). When you crack a bottle, psssssssst, you create an imbalance thus the CO2 escapes the liquid causing the bubbles in the liquid and foam when poured. The gas will continue to escape the liquid until it reaches equalibrium hence why carbonated liquids go flat. So the amount of volumes placed into the liquid will determine the amount of bubbles that escape the liquid.

However there is much more to the formation of head than carbonation. Beer is complex conatining many different compounds that both promote and deter head stability. In short less fats, oils and detergents in your recipe and a more settling out of trub will help reduce head stability deterents. More protiens and glycoproteins will help bolster frothiness.

A touch of wheat can go a long way when formulationg recipes.

-WW

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Old 12-18-2012, 10:13 PM   #4
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Edwort states that about 8 oz. of flaked barely in a 5 gallon batch should give you some amazing head

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Old 12-18-2012, 10:18 PM   #5
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You might have been experiencing foam during your first pour. I get that when I first tap a keg. Could have been warm lines or over-carbonation. once everything equalizes the beer has a lot less head.

2 weeks At serving temperature is about right to get it fully carbed.

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Old 12-19-2012, 10:36 AM   #6
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I like mine at 39 degrees. Usually carbed in one week at 12 psi.

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Old 12-19-2012, 09:25 PM   #7
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I struggled badly with head retention and began using 1 lb of Bavarian wheat DME or more in each brew. Never had a problem since, although I know that the Briess pilsen LME that I generally use was made with carapils, which should give it good head retention so I'll be skipping the wheat DME to see how I like it.

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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

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Old 12-20-2012, 12:57 AM   #8
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interesting guys! well the first pour had a good head but now my pours tonight hardly have anything. I will try not to get hasty and also remember the tip about one pound of wheat!

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Old 12-20-2012, 01:33 AM   #9
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Do you now who's extract they use and if it has Carapils in it?

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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 12-20-2012, 02:03 AM   #10
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um the LME is northern brewer brand and the DME was Briess

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