brewjack
Well-Known Member
This seems like a topic that must have already been covered in great detail. However, I can't find it.
I'm still fairly new to brewing I've done about 9 batches and I'm still doing partial mashes. I've begun to pay closer and closer attention to the carbonation and head I get on each beer. Almost all my beers have carbonated fine (except for one messy exception) but the head seems to be made of too large of bubbles that pop very quickly and after only a couple of minutes my beer has no head at all.
One thought is that it has to do with how I'm carbonating. I generally add corn sugar into the secondary, allow it to sit for about 45min or so, to allow it to mix in evenly, then I bottle.
I'm wondering if maybe carbonation with malt would help. Or if it's something completely different. What are the factors that control the density of a beers head?
thanks in advance for any help
I'm still fairly new to brewing I've done about 9 batches and I'm still doing partial mashes. I've begun to pay closer and closer attention to the carbonation and head I get on each beer. Almost all my beers have carbonated fine (except for one messy exception) but the head seems to be made of too large of bubbles that pop very quickly and after only a couple of minutes my beer has no head at all.
One thought is that it has to do with how I'm carbonating. I generally add corn sugar into the secondary, allow it to sit for about 45min or so, to allow it to mix in evenly, then I bottle.
I'm wondering if maybe carbonation with malt would help. Or if it's something completely different. What are the factors that control the density of a beers head?
thanks in advance for any help