Best lacing of all time.

This is my 3rd brew, 2nd all grain. It started as a Celebration Ale clone but ended up turning in to an IIPA. This is at 2 weeks in the bottle. Witness perfection:
The head stayed only slightly lower than this throughout the whole beer.

Nice work man!

I've been trying to nail down this quality. I usually do it by accident and, have no clue what was different. How did you make it happen?

oldschool said:

I've been trying to nail down this quality. I usually do it by accident and, have no clue what was different. How did you make it happen?

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.4lbs Caramel Munich and .8lbs Briess 2 Row Carapils is my guess to what did it. I also did a 90 minute mash I believe, instead of a 60 @ 1.33 Water to Grist Ratio and a single batch sparge after waiting 20 minutes. Besides that, I can't really say. Pictures during fermentation:
day1

day2

day 3/4

day 8


Edit: I'd also like to add that this was my first brew that I put into my 6.5 gallon glass carboy and that may have contributed to something. Maybe not. Also, I just poured in all of the hop sludge from the brew-pot instead of trying to filter it out.

I've had some nice lacing with carapils too. Also with some wheat in my wits, but I've used carapils in some pale-style beers and it has made a huge difference in the head retention and lacing.

Yeah that's a lot of carapils, too.

the only thing i can think of is that my best lacing has came from beers that were mashed very high. But that can't be the only thing that does it.

Mine was mashed at around 153

I've had it work well with beers that were 152 and 156.

I normally add about .5 pounds to a 5 Gallon batch though.

I find that the higher amounts of high alpha hops I use, the more lacing I get. The lacing also seems best at 3 or 4 weeks in the bottle. It is still kind of a mystery to me on the other factors.

jmo88 said:

I find that the higher amounts of high alpha hops I use, the more lacing I get. The lacing also seems best at 3 or 4 weeks in the bottle. It is still kind of a mystery to me on the other factors.

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I did 1oz chinook mash hop and 1 oz chinook 60 minute. The rest were added at the end (15-0, dry)

Oh, I just remembered- I also did a 90 minute boil.

jmo88 said:

I find that the higher amounts of high alpha hops I use, the more lacing I get. The lacing also seems best at 3 or 4 weeks in the bottle. It is still kind of a mystery to me on the other factors.

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MIght be something to that. I opened one of my remaining Pliny clones and the amount of head and lacing is insane. Even after 6 or so months in the bottle.

More Iso Alpha Acids = More foam stability.

A very clean glass is also a necessity.

I love consistency.

That Peroni glass is awesome. I've got to get one.

It seems like it should depend as much on the glass as on the beer.

MeatyPortion said:

That Peroni glass is awesome. I've got to get one.

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I know man, and it wasn't even mine!

withak said:

It seems like it should depend as much on the glass as on the beer.

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Yeah, but I get the same amount of lacing in any glass I use except for over-sized wine glasses- those still get lacing but it's sort of awkward.

Don't lie! It's dishwashing liquid before you rinsed it off! ADMIT IT! LOL just kidding. That looks very nice

DavidSteel said:

I know man, and it wasn't even mine!



Yeah, but I get the same amount of lacing in any glass I use except for over-sized wine glasses- those still get lacing but it's sort of awkward.

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There's a bar here in town that serves Peroni in those glasses. I love it.

Nice. If you're really curious, listen to the BrewStrong Head Retention podcast. I'm sure John Palmer will reveal all. That guy's How to Brew book is unbelievable.