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Old 04-20-2011, 01:41 AM   #11
Yooper
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Quote:
Originally Posted by jjward101 View Post
I am pouring into extremely clean pilsner glasses, I have been extremely clean and careful with sanitizing as well. Im now wondering if maybe my late hop additions are creating some of the problem.
Do the rice solids actually do anything at all for head? Or are they just more fermentables?

Thanks to all for the replies.
Hops actually help with head, so the late additions won't harm it at all.

Rice solids are a simple sugar type fermentable and will not contribute to head, much like corn sugar.

Carapils (dextrine malt), crystal malt, wheat (flaked or malted), flaked barley, etc all contribute to foam stability/head.

Can you give a typical recipe? We can pinpoint some issues.


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Old 04-20-2011, 01:42 AM   #12
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A strong head builder is flaked barley. It has to be moderated in use since increasing its percentage will increase haze production.


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Old 04-20-2011, 01:56 AM   #13
jonmohno
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Sometimes waiting for them to carb/conditon longer helps,too.

 
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Old 04-20-2011, 01:58 AM   #14
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Ignoring the OP and just reading the title....

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Old 04-20-2011, 02:04 AM   #15
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I was going to say half a bottle of wine is what leads to it perhaps. But...

I must say, whenever I see a "how to get more head on my beer" or similar posts, there is ALWAYS someone who jumps in with the "is your glass clean?" comment. I had this happen with me ass well on one of my posts, when I was trying to figure out what grain gives good head retention (1/2lb carapils does good apparently). It is like asking a bottling question: there is always one person who says "you should keg!" despite what the question is about.

Alright, rant ended.

Carapils and other crystal malts are good. And also time, as I found that I was wanting better head formation and retention on a stout I made, and a month later it was more than I had imagined.

 
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Old 04-20-2011, 02:06 AM   #16
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The wife does it for me (on occasion)!

 
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Old 04-20-2011, 03:27 AM   #17
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Quote:
Originally Posted by Homebrewtastic View Post
Ignoring the OP and just reading the title....

SWMBO
Thank you... a title response took way too long imo.

 
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Old 04-20-2011, 03:43 AM   #18
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Quote:
Originally Posted by Yooper

Hops actually help with head, so the late additions won't harm it at all.

Rice solids are a simple sugar type fermentable and will not contribute to head, much like corn sugar.

Carapils (dextrine malt), crystal malt, wheat (flaked or malted), flaked barley, etc all contribute to foam stability/head.

Can you give a typical recipe? We can pinpoint some issues.
Here is a typical hybrid recipe:

Steep 1 lb. carafoam for 20 minutes.
Bring to boil ( 60 min )
Add 2lbs. Dme
Add 1 lb. rice syrup solids
Add 1oz. Liberty
@ 30 minutes into boil, add 1/2 oz. liberty
@ 45 minutes into boip, add 1/2 oz. liberty and 1tsp irish moss.
Also a 45 min, add 3.3 lbs lme
@ flameout add 1oz. Cascade
Cool, bring to 5 gallons, aerate, and rdwhahb.

Rinse, repeat as needed
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Old 04-20-2011, 03:26 PM   #19
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Are the DME and the rice syrup the only fermentables? Or do you also have more extract? Also, what yeast are you using and what is your pitching procedure?

I see three potential issues. First, I believe that DME has less head forming ability than either grain or liquid extract. Second, using rice syrup for 1/3 of the fermentables essentially decreases head forming proteins by 1/3. And third, doing a partial boil and diluting can decrease head retention; there is a maximum concentration of protein that can be dissolved in boiling wort and the excess will coagulate during the hot and cold breaks, by doing a partial volume boil (say 3 gallons) and then diluting up to 5 gallons, you essentially have only 60% of the maximum protein concentration in the final beer, which can lead to lower head retention.

So two suggestions that I would make are a) try using liquid extract for 90% or more of your fermentables and b) try doing a full volume boil.

 
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Old 04-20-2011, 04:45 PM   #20
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How many volumes of CO2 are you carbonating to? Maybe you just need more priming sugar.



 
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