MarsColonist
Well-Known Member
I have a head retention question, and not finding an obvious thread with the search:
Made a Helles with ~15% Carapils (I know.. way too much).. everything was okay.. it dried 1.054->1.010.. but I would have thought the head formation would have been huge and sustained. Primary for 3.5 weeks (49°F), diacetyl (59°F), kegged and slow carbed to 2.7 volumes over two weeks @ 35°F; its only been lagering for a couple of weeks at 35°F, so there is that. Oh, clean glass and all that; lacing is there but the head dissipates much faster than I was expecting with that much Carapils. FWIW, I used WLP810 San Fran Lager.
Somewhere (cant find it) I think Ive read that rapid crashing (60°F->34°F overnight; dont know the rate) of lager yeast after diacetyl rest causes protease enzymes to be released, continuing the consumption of proteins necessary for head retention.
Any confirmation, or sources, on this one? Should I slowly drop to lagering temps (like max XX°F per day or hour)?
Made a Helles with ~15% Carapils (I know.. way too much).. everything was okay.. it dried 1.054->1.010.. but I would have thought the head formation would have been huge and sustained. Primary for 3.5 weeks (49°F), diacetyl (59°F), kegged and slow carbed to 2.7 volumes over two weeks @ 35°F; its only been lagering for a couple of weeks at 35°F, so there is that. Oh, clean glass and all that; lacing is there but the head dissipates much faster than I was expecting with that much Carapils. FWIW, I used WLP810 San Fran Lager.
Somewhere (cant find it) I think Ive read that rapid crashing (60°F->34°F overnight; dont know the rate) of lager yeast after diacetyl rest causes protease enzymes to be released, continuing the consumption of proteins necessary for head retention.
Any confirmation, or sources, on this one? Should I slowly drop to lagering temps (like max XX°F per day or hour)?