BK_BREWERY
Well-Known Member
- Joined
- Mar 24, 2009
- Messages
- 82
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i recently brewed a red ale and a pale ale and both came out great and taste great so not many complaints, only thing i noticed was the head on them doesn't last very long. i have them kegged on CO2 and everything comes out all frothy and beautiful on top at first but shortly there is no head left. i used whirlfloc in both and cold crashed them for clarity. i guess my questions are
1.) what could be the causes of the head dimminishing so quickly (knowing its not the cleanliness of my glasses, those things are spotless)
2.) does it have anything to do with carb levels? (i have adjusted these up a couple PSI still have the same problem).
3.) what are the most likely places i removed the necesary proteins for good headed brew?
4.) next time whats a good way to get good head on my brews naturally without agents?
5.) are heading agents bad, or do they mask a problem?
thats enough question for now
thanks!
1.) what could be the causes of the head dimminishing so quickly (knowing its not the cleanliness of my glasses, those things are spotless)
2.) does it have anything to do with carb levels? (i have adjusted these up a couple PSI still have the same problem).
3.) what are the most likely places i removed the necesary proteins for good headed brew?
4.) next time whats a good way to get good head on my brews naturally without agents?
5.) are heading agents bad, or do they mask a problem?
thats enough question for now
thanks!