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Old 09-16-2006, 08:44 PM   #1
puravida286
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What are some things that can be done to create a nice creamy head that doesn't dissapear after a few sips. I've heard that steeping a cup of oatmeal will help. Any other suggestions?

 
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Old 09-16-2006, 08:56 PM   #2
Baron von BeeGee
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Adjuncts certainly contribute different mouthfeels, but I don't really believe in them for head retention. Check out this article:

http://www.byo.com/departments/1410.html

 
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Old 09-17-2006, 02:02 AM   #3
SteveM
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The steeping grains (assuming you are an extract brewer like me), in addition to infusing color, will also leave behind proteins that will aid in head retention. If you have not used them, try them. Also, over time, head retention will almost always improve, and the size of the bubbles will diminish.

 
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Old 09-17-2006, 03:55 AM   #4
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Quote:
Originally Posted by Baron von BeeGee
Adjuncts certainly contribute different mouthfeels, but I don't really believe in them for head retention. Check out this article:

http://www.byo.com/departments/1410.html
Some of the articles from BYO are written at a fourth grade book report level. First they did this, then they did this, then they did this, blah blah blah. The information is certainly there, but they could package it a bit.

 
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Old 09-17-2006, 04:51 AM   #5
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I use CaraPils for a creamier head as in my stouts, porters, and weizens. What you say? Wheat AND CaraPils.....oh yeah!




 
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Old 09-18-2006, 06:23 PM   #6
Drew
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A much more experienced brewer told me never to use dish soap to wash your brewing equipment.

 
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Old 09-18-2006, 07:07 PM   #7
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Quote:
Originally Posted by puravida286
What are some things that can be done to create a nice creamy head that doesn't dissapear after a few sips. I've heard that steeping a cup of oatmeal will help. Any other suggestions?
This stuff definitely helps.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
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Old 09-18-2006, 08:25 PM   #8
dougjones31
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Anything that adds thickness or mouthfeel to the beer will help the head a little bit. Licorice is the only thing that I know of that is specifically used to help Head retention. That Heading Powder is probably powdered licorice.

But the more steeped specialty grains you use the better head retention is. More proteins? I cannot be for sure, but it sounds plausable. Proteins would make the beer thicker and thickness corresponds directly to head retention..

 
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Old 09-18-2006, 08:28 PM   #9
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Dougjones: the AHS heading powder is corn sugar and gum arabic.

Here's why:

"Gum arabic reduces the surface tension of liquids, which leads to increased fizzing in carbonated beverages. This is known as a Mentos eruption and can be seen in The Diet Coke & Mentos Experiments."
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)


 
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Old 09-19-2006, 02:58 PM   #10
dougjones31
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Sounds like it will make a short lasting head if it reduces surface tension. That would not be what I want. I bet the beer goes flat in a short period of time also.

 
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