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Old 05-25-2012, 11:42 PM   #1
Rubes
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Nov 2011
, Ontario
Posts: 231
Liked 18 Times on 13 Posts



I've made about 11 all grain beers now and I have kegged most of those. They all have a good, foamy head that usually leaves some lacing until the end. The exception is any beer I've made with dark malts. A stout, an attempted Smithwick's clone and an English brown using chocolate malt. These have a thin, fizzy head like a can of pop that disappears in seconds. What could be the cause of this? I carbonate everything at about 12 psi, and while it's fine for my other beers it seems to be problematic for these ones.

 
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Old 05-26-2012, 03:29 PM   #2

Am not sure, I notice no difference using darks malts on head formation and retention.

One idea for you to try might be to add a lb. of wheat malt to the beers that you have having trouble with - the higher protein content in wheat malt assists in head formation and retention, I'm told.

 
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Old 05-26-2012, 04:46 PM   #3
TimTrone
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Feb 2012
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Could be a water problem.

 
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Old 05-26-2012, 10:42 PM   #4
thegerm
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Jan 2010
Wallington, NJ
Posts: 394
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Are you not using finings in your dark beers? Fine particulates in suspension will cause rapid head dissipation.

 
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Old 05-28-2012, 06:52 PM   #5
Rubes
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Nov 2011
, Ontario
Posts: 231
Liked 18 Times on 13 Posts


Thanks for the replies. I'm thinking that it may be my water. There's a subtle, odd flavour in all of my dark beers also that is not there in pale ales and other lighter beers.

 
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