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Old 02-15-2010, 05:34 PM   #1
Sep 2009
New Jersey
Posts: 150

A lot of my beers have OK carbonation but lacking in lace on the side of the glass. What can I do to improve this? I force carbonate my beer but I've noticed a lack of lace from a beer I bottled as well.

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Old 02-15-2010, 05:38 PM   #2
Mar 2009
Posts: 2,607
Liked 25 Times on 23 Posts

properly cleaning your glass ware will go along way to improving lacing and head retention. there are LOTS of posts on here about how to clean a beer glass and to check if its clean enough. also do a general google search for "beer clean" glasses. its a real thing.

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Old 02-15-2010, 05:38 PM   #3
Half-fast Prattlarian
GilaMinumBeer's Avatar
Jan 2008
Posts: 59,231
Liked 7697 Times on 6283 Posts

Protein makes lace.

Brewery clean glasses showcase lace. Try cleaning your glass by wetting it and then rubbing it with table salt. Rinse well and fill.

If it ain't the glass then its a lack of proteins in the beer and could be anything beween the grains used in the mash/extract to the way you fine or filter the beer.

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Old 02-15-2010, 05:55 PM   #4
Jul 2007
Albany, NY
Posts: 539
Liked 6 Times on 6 Posts

half pound of flaked oats seems to do the trick for me. One recipe i had called for 2 oz of torrified wheat to improve heading
~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA

Secondary: Belgian Dark Strong Ale
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB

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Old 02-15-2010, 05:59 PM   #5
Aug 2009
Posts: 1,629
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As far as the glass...
If you wash in your dishwasher and use the heat dry setting the residual detergent gets baked on your glass. You can tell this is happening if your glasses are cloudy.
I have noticed lacing seems to develop over time, but I bottle condition.

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Old 02-15-2010, 06:02 PM   #6
Dec 2009
Posts: 1,956
Liked 111 Times on 82 Posts

I have had great lacing from the simplest of recipes (5 lbs DME and 1 lb Crystal 20) so I don't think it comes entirely from the recipe. Having proper carbonation and a really clean glass are the way to go.

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