I poured a beer this weekend and almost got no head. Tonight I poured the same beer but in a chilled glass and got mass head. It in a red amber ale. Why is that?
unionrdr said:Don't use dish soap to wash your beer glasses. It contains an enzyme that sheets off water spots. It coats the glass & kills the head. So freezing the glass might've done something to it.
I have had something similar. In my case, my first two beers had nice thick heads. The next six beers had almost none. But, there was a lot of small bubbles in the beer, so it was carbonated. Any thoughts? Your help is appreciated as I am inexperienced.
Demus said:Assuming a clean glass with no "jet dry", there are many variables that effect head retention.
-Recipe. All extract generally doesn't hold a head as well as all grain. Extract with some steeped crystal malt will do better, but still not as well as all grain. If all grain, many types of grain can be added to help with head retention.
-Conditioning time. Many homebrewers are in a hurry to drink their efforts. Extra time in the bottle or keg improves head retention beyond just carbonation.
-Yeast strain. Different strains leave behind different levels of non-fermentables which effect the head.
-Water profile. Mineral content and pH of your brewing water can influence the head as well. If your water is suitable for mashing, you should be ok.
Without seeing your problem recipes and more details such as fermentation timeline and temperature, it's really impossible to fully answer your question. Hope this helps...
unionrdr said:Jbird,I'm with you.
http://My AE APA...
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