Why does my have no head
- Thread starter Brew2
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I'm going to guess soap residue on the glassware or in the fermenter or bottles.
invictusbrew
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xD haha, that must be it!
Johnnyhitch1
Well-Known Member
Give her time, shell come around...they always do!
PackerfaninSanDiego
Member
no they don't
Only when they find out that u came into money from a great old aunt who died, or the lotto. Then they come running back.
two_one_seven
Well-Known Member
Does it lack carbonation or just does not foam up when poured? There are number of issues that could lead to this.
1) Lack of Carbonation (Simple Reason) - This would most likely be do to under priming the the beer before bottling. I would recommend a priming calculator to more accurately carb your beers. You can find these at a number of websites and a quick google search will give you what you need.
2) Lack of Head (Complicated Reason)- Generally this results from the inability of a beer to create and retain the foam when CO2 escapes the beer. One reason for this is a lack of proteins. There are 2 major proteins and the names are not important but they create and hold the head of a beer. Another reason, as another poster mentioned, is fats from soap residue. Also stressed yeast can produce protease which will inhibit head formation. This happens when yeast are under pitched or under aerated. Lastly, you can get poor head formation and retention from high fermentation temperatures which creates fusel alcohols, these inhibit head formation.
Hope this helps some!
1) Lack of Carbonation (Simple Reason) - This would most likely be do to under priming the the beer before bottling. I would recommend a priming calculator to more accurately carb your beers. You can find these at a number of websites and a quick google search will give you what you need.
2) Lack of Head (Complicated Reason)- Generally this results from the inability of a beer to create and retain the foam when CO2 escapes the beer. One reason for this is a lack of proteins. There are 2 major proteins and the names are not important but they create and hold the head of a beer. Another reason, as another poster mentioned, is fats from soap residue. Also stressed yeast can produce protease which will inhibit head formation. This happens when yeast are under pitched or under aerated. Lastly, you can get poor head formation and retention from high fermentation temperatures which creates fusel alcohols, these inhibit head formation.
Hope this helps some!
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