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Old 01-02-2012, 06:28 PM   #1
s2cmpugh
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Default Head retention and lacing

How does one go about increasing both or what causes both to form?

Thanks



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Old 01-02-2012, 07:49 PM   #2
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Head retention comes from multiple things. types of grains (like caramel and wheat) and mash temp are the only ones I can think of now. Lacing in your glass comes from having decent head retention and most importantly a clean glass. Oils and dirt on the side of the glass can kill the head retention and destroy lacing



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Old 01-02-2012, 07:56 PM   #3
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Head retention comes from multiple things. types of grains (like caramel and wheat) and mash temp are the only ones I can think of now. Lacing in your glass comes from having decent head retention and most importantly a clean glass. Oils and dirt on the side of the glass can kill the head retention and destroy lacing
^this. if you're an extract brewer you can add specialty grains like crystal or carapils, or specialty extracts like wheat to aid in head retention. for AG brewers it's a matter of mashing at the appropriate temp. the head can also be affected by carbonation levels.
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Old 01-02-2012, 08:14 PM   #4
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Thanks guys! My glasses are clean (least I think so), but before I pour beer into them I always give them a quick rinse with tap water.

All of my brews to date have been extract (just finished my first all grain a few days ago) and the only two that had excellent lacing and head retention were my Paulaner Hefeweizen and my pumpkin ale.

What temperature in mashing seems to produce good head retention?

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Old 01-02-2012, 08:18 PM   #5
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FWIW, things like jetdry in the dishwasher will kill the head of a beer too, even if the glass is clean.
it really depends on the recipe you're mashing. and what else you're trying to get out of your mash temps. generally, the warmer the mash, the more dextrines are in the wort. dextrines lend to head retention, thus the use of crystal(dextrine) malt to aide in head retention.

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Old 01-02-2012, 09:16 PM   #6
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FWIW, things like jetdry in the dishwasher will kill the head of a beer too, even if the glass is clean.
This is so true. I discovered this by accident a couple of years ago when trying to suss out why I had the same stout producing a different head in similar glasses.
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Old 01-02-2012, 09:17 PM   #7
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Using a butt load of hops to the boil will also increase the head and lacing effect.

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Old 01-02-2012, 11:03 PM   #8
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Unless your doing all grain the mash temp won't really come into play. Specialty grains used for partial mash already have their sugars converted so they only need steeped but if you steep some of the caramel or wheat malts that we mentioned it should help.

An easy way to check for dirty glasses is to pour a commercial beer into your glass and see if bubbles form on the sides. Dirt in glasses creates nucleation sites and bubbles will form there

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Old 01-02-2012, 11:18 PM   #9
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Well I don't use jetdry in my dishwasher.

When I brew all grain, should I add something into my mash or will mashing itself using the specified grains listed in the recipe produce the same effect?

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Old 01-02-2012, 11:22 PM   #10
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You can try a little wheat malt or carapils in your mash to boost head retention. More protien, more head. Like I say, hops also add head retention.



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