Absolutely no head at all in my stout?

[Jtvann]

Hey Guys,

Just made my very first coffee stout. Flavor is exactly what I was looking for. I could be a little thicker. I’m having a hard time figuring out the carbonation though. There’s no head at all. Like literally zero bubbles even when splashed straight into the bottom of the glass.

I can taste the CO2 in it. I’d like there to be more, but some is there. I’ve left if now for almost 2 weeks at 15 psi. I kegged another beer at the exact same time that is perfectly carbed up.

I turned the CO2 up to 30 for a day just to taste the difference, and there’s very little to no difference. Going to give it another day at 30 psi and see what happens. Figured I’d come here for suggestions.

THe keg is NOT leaking

Here’s the grain bill:

12lbs 2 row
1 lb flaked oats
1 lb chocolate malt
12oz roasted barley
8oz crystal 120

 

[day_trippr]

fwiw, I keep an ~11% imperial stout on tap, now on nitro, but when I was carbing and dispensing with CO2 I always noticed it took appreciably longer to carb up compared to lower FG brews (which pretty much covers everything else I brew). Eg: my pales and IPAs take ~ 2.5 weeks to reach equilibrium while the stout needed almost a full month.

I have to believe FG plays a role because there isn't much else to go on...

CHeers!

 

[Jtvann]

Works for me. I’ll try to be patient.

 

[Storkenheimer]

Head retention is usually less on coffee beers due to oils in/on the beans.

 

[Jtvann]

Will keep that in mind as well. I used very good fresh beans