Shambolic
Well-Known Member
I've recently switched to priming with dextrose instead of crystal cane sugar. Problem is, I didn't think, and used the same volume to prime with. This is significantly less by weight...
The outcome is that I have a lager here with minimal carbonation (possibly also my Fool's Gold Ale, but I haven't tried it yet). This wouldn't bother me overly, but it has virtually no head. This makes for an unattractive beer. Now (for example), Guiness is flat, but has huge creamy head, so it can't just be head = carbonation.
How do you get a good head on flat (or almost flat) beers??
The outcome is that I have a lager here with minimal carbonation (possibly also my Fool's Gold Ale, but I haven't tried it yet). This wouldn't bother me overly, but it has virtually no head. This makes for an unattractive beer. Now (for example), Guiness is flat, but has huge creamy head, so it can't just be head = carbonation.
How do you get a good head on flat (or almost flat) beers??