3 Rings on glass and the beer`s finished.

[Stag-Brewing]

Hi everyone, lovin this great board.

I met an amazing old guy a long while ago, (from Hawkshaw, greater Manchester, UK)
He showed me his gun room, man there was some heavy stuff, 50 weapons plus. very unusual for the normally so staid English. I also drank in his brew room.

He told me a proper ale should leave 3 distinctive rings on your beer glass.
The first ring being the the full pint line. As you drink, the next two rings are the lines left from the next two swallows, so 3 sups and pint is finished.

I never forgot his description of a good Ale and it`s this I`d like to ask HBT.

How do you guys get such a good strong head on your beer? All modern ales I drink, the head just vanishes.

 

[helibrewer]

On real important thing is clean glass. Try rinsing your glass in a week citric acid solution. It makes for a super clean glass, then see how the beer performs.

 

[mrgstiffler]

A little bit of carapils does wonders for head retention. Also make sure your glass is clean.

 

[rifraf]

From what I understand, the biggest reason for bad head retention is actually the glass. Any residue at all from soap or jet dry type additives will kill your head, as will oil on your lips (foods or chapstick). Give your glass a good rinse before pouring.

 

[Stag-Brewing]

Learning a bit about carapils was a good read, thanks for that. I`m also going the Biab route and am busy building my rig.
Glass cleanliness was something I knew does help the head, what I was trying to describe was a really thick foamy ridge line that remains after each sup.
I reckon the old brews my pal was talking about were in the 8-10 % abv. Most brews were that strong - back in the day.
There was a Murphy`s Irish Stout up there I liked which had a lingering head.

Seriously I do want to learn more about big mouthfeel brewing.

 

[mrgstiffler]

Learning a bit about carapils was a good read, thanks for that. I`m also going the Biab route and am busy building my rig.
Glass cleanliness was something I knew does help the head, what I was trying to describe was a really thick foamy ridge line that remains after each sup.
I reckon the old brews my pal was talking about were in the 8-10 % abv. Most brews were that strong - back in the day.
There was a Murphy`s Irish Stout up there I liked which had a lingering head.

Seriously I do want to learn more about big mouthfeel brewing.

If you're serious about some big head with retention, use carapils, wheat and oats. Add some Munich for a full body/big mouthfeel.