I've been having no luck getting a big frothy head on my bottle conditioned beers. Typically my beers have large bubbles that leave the liquid immediately upon pouring, and have the mouthfeel of soda pop. On the rare occaision that I do have a good head, I notice that the bubbles are quite small and fine. What could explain this difference, and how can I fine-tune my process to ensure a white frothy head?
Here's an overview of my process:
- All grain - typically mash at high temps 152 - 158
- white labs yeast - no starter, straight from the tube
- San diego water from the faucet
- no temperature control
- 3 weeks in primary
- I lightly invert my bottles halfway through the conditioning process
I've searched the forums and addressed several issues already, including the following but none of these have improved the head on my beer:
- I use starsan; no bleach or soap
- Plenty of time in the bottle at room temp; I have beers in the bottle for 3 months without head
- I've added additional corn sugar (increased from 4oz to 5oz for 5 gal. batch)
- I Use a narrow glass
- Added wheat; even my hefeweizens are headless
I haven't done the following but am considering:
- Using an adjunct for improving head
- reducing whirfloc usage from 1 tab to 1/2 tab
- Use a starter
- Adjusting water ph
Can you guys advise if these techniques are appropriate for increasing head and suggest any other ways that correct the complete lack of head in my beers?
Here's an overview of my process:
- All grain - typically mash at high temps 152 - 158
- white labs yeast - no starter, straight from the tube
- San diego water from the faucet
- no temperature control
- 3 weeks in primary
- I lightly invert my bottles halfway through the conditioning process
I've searched the forums and addressed several issues already, including the following but none of these have improved the head on my beer:
- I use starsan; no bleach or soap
- Plenty of time in the bottle at room temp; I have beers in the bottle for 3 months without head
- I've added additional corn sugar (increased from 4oz to 5oz for 5 gal. batch)
- I Use a narrow glass
- Added wheat; even my hefeweizens are headless
I haven't done the following but am considering:
- Using an adjunct for improving head
- reducing whirfloc usage from 1 tab to 1/2 tab
- Use a starter
- Adjusting water ph
Can you guys advise if these techniques are appropriate for increasing head and suggest any other ways that correct the complete lack of head in my beers?