Big Head/Small Head/No Head

[theQ]

Well this thread is about the head, like in foam

I read that flaked barley helps but imparts a flavor even when used in small quantities. Then I learned that better use Chit Malt.

Anyone did any tests with that ? What percentage of GB ?

I have few cases where the head subsides pretty fast this happened in few belgians (3.0 CO2 volume could be one of the reason)

Similarly this happens on a sour, the head goes fast. I have a little Solera going for few years and every time I pop a bottle the head subsides in no time.

 

[cubalz]

The title sounds like an evolution of marriage. Protein helps with head retention. To that I have read about the use of flaked oats or wheat in the grain bill really helps with retention.

 

[Queequeg]

Good fermentation is the most important thing. Stressed yeast will not produce beers with good head retention regardless of other factors.

Sours and imperials typically won't have good head because of their fermentation characteristics and in the case of impy high alcohol.

 

[RPh_Guy]

I've heard that oats actually slightly reduce head retention .. ?
Flaked barley and especially flaked wheat are known to help, although they can add haze.

Hitting a mash pH in proper range is also important, as well as a short lag time for fermentation (drops pH, causing inactivation of enzymes that degrade head-forming proteins).

Clean glassware is another component.

 

[theQ]

Beer without no head is no fun, I think that that statement applies to other things too

I do try to use oat and wheat in most of my beers and my fermentation don't seem done by stressed yeast. I don't care about haze.

 

[Nubiwan]

I have a red ale / Amber that was in the bottle for about 12 days. I put a couple in the cold porch in case I felt like trying one over new year. I gave it a pass, but had a few pints in the last 24 hours. I've been out of the sport for quite some time.

When I opened my bottles, I only got the very slightest whisper of air escaping, which I took as a bad sign. On pouring my pint carefully, I was dismayed that little to no head formed at all. The taste however, was pretty decent, and my Canadian Red Ale, has a very similar characteristic to Rickards Red. A popular commercial ale. I'd honestly have trouble distinguishing the two. Plenty of carbonation in my beer too.

Yet my beer has little to no head. If I pour my beer fast into the pint, then I get a nice on inch head, so I can live with that. I am hoping as the rest of it ages in the bottle, it will improve. Like I said, I did cool these bottles down. 10 or so days after bottling.

 

[ong]

I have a red ale / Amber that was in the bottle for about 12 days. I put a couple in the cold porch in case I felt like trying one over new year. I gave it a pass, but had a few pints in the last 24 hours. I've been out of the sport for quite some time.

When I opened my bottles, I only got the very slightest whisper of air escaping, which I took as a bad sign. On pouring my pint carefully, I was dismayed that little to no head formed at all. The taste however, was pretty decent, and my Canadian Red Ale, has a very similar characteristic to Rickards Red. A popular commercial ale. I'd honestly have trouble distinguishing the two. Plenty of carbonation in my beer too.

Yet my beer has little to no head. If I pour my beer fast into the pint, then I get a nice on inch head, so I can live with that. I am hoping as the rest of it ages in the bottle, it will improve. Like I said, I did cool these bottles down. 10 or so days after bottling.

They probably just need a little more time in a warm room. 10-12 days isn’t much bottle conditioning.

 

[couchsending]

Step mashing
Keeping break material out of the fermenter
Proper fermentation
Natural carbonation

All ways to significantly improve/impact head formation and retention

The best beers I make, in terms of head, are all Pilsner malt nothing else.