atabrown
Member
What stage or ingredients dictate a good head on your beer? I've done an APA and a cream ale. The head on the APA was huge, required a slow pour. The Cream ale almost had no head. Why the difference?
A health head
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TheRussMeister
Well-Known Member
I believe it has to do with proteins mainly. From what I understand, head forming proteins form only once, so you need a good amount initially to have good head. Certain malts have considerably more than others, in particular, wheat. Sometimes brewers will add a bit of wheat to all their beers, just a few percent, to boost protein levels. Also, you can loose those proteins during boiling and also during fermentation if it bubbles an outrageous amount. There are some products that can control the foam, I use fermcap s when I use some intense yeasts (kölsch and hef yeasts, German ale goes nuts sometimes too). Hope this helps.
wonderbread23
Well-Known Member
Mainly sounds like a carbonation issue in your case -- especially if you're saying one beer requires a slow pour.
I tend to think of head formation and retention/foam stability as distinctly different things. Formation tends to be dependent on the amount of dissolved co2 in solution and a constant stream of gas coming out of solution and replenishing the head. Retention/stability is more ingredient and process based.
I tend to think of head formation and retention/foam stability as distinctly different things. Formation tends to be dependent on the amount of dissolved co2 in solution and a constant stream of gas coming out of solution and replenishing the head. Retention/stability is more ingredient and process based.
wonderbread23
Well-Known Member
Mainly sounds like a carbonation issue in your case -- especially if you're saying one beer requires a slow pour.
I tend to think of head formation and retention/foam stability as distinctly different things. Formation tends to be dependent on the amount of dissolved co2 in solution and a constant stream of gas coming out of solution and replenishing the head. Retention/stability is more ingredient and process based.
I tend to think of head formation and retention/foam stability as distinctly different things. Formation tends to be dependent on the amount of dissolved co2 in solution and a constant stream of gas coming out of solution and replenishing the head. Retention/stability is more ingredient and process based.
I agree that carbonation is likely the #1 factor in big head, particularly head retention. That said, high protein malts and those with some dextrins/unfermentable sugars like crystal malt can add good heading quality.
