Fizzy, short-lived, "Coca-Cola" Head....

[TasunkaWitko]

I see it now and then, and would like to eliminate it as much as possible.

What is one thing that you could do with any (or almost any) beer to prevent/improve this?

 

[GilaMinumBeer]

Add proteins.

 

[Murphys_Law]

I've got a porter in bottle with the exact same thing so I'll be following this thread! When I pour it looks/sounds like I am pouring a coke and then the head just disappears.

 

[Toga]

You can add proteins to help with head retention by using flaked grains (wheat, barley, or oats), wheat, carapils, whole oats, and others.

 

[oceanic_brew]

There's a lot of literature out there detailing the effect of mash ph and a long rigorous boil on head retention.

It's obviously more complex than that but I've brewed beers in the past and had terrible head retention. I brew them now with better technique and notice a great improvement.

I also prefer the foam I get from my kegged beer as opposed to bottled but that's clearly not recipe related.

 

[Ogri]

I see it now and then, and would like to eliminate it as much as possible.

What is one thing that you could do with any (or almost any) beer to prevent/improve this?

Giving the beer enough time to carbonate and age, appropriate to style and strength, often pays dividends.

 

[Biscuits]

I have this issue in some of my beers as well...even ones with a decent amount of flaked grains...

 

[oceanic_brew]

http://beersmith.com/blog/2016/03/0...th-dr-charlie-bamforth-beersmith-podcast-121/

 

[oceanic_brew]

I have this issue in some of my beers as well...even ones with a decent amount of flaked grains...

What recipes in particular are you experiencing trouble in?

I've never been able to achieve that nice foamy head that sticks around for a while but I haven't had one that at least doesn't have some nice lacing and a solid foamy rim around the glass.

It's funny how much this affects flavor and also perception of a beer. It's an important aspect.

If I'm served a beer at a bar with no head or evidence of one I'm immediately questionable about it depending on the style.

 

[Atlmustang]

Head retention is my biggest critical factor when I drink a beer. When I pour one out of my keg my favorite part is the first sip. I always do a nice hard pour 3/4's of the way through the glass to get that foam up. If I don't get a nice mustache on that first sip it's a disappointment. I don't expect it from my local bar because the beer sits there for a minute, but if I get right off the tap I like the foam.

I always my IPA uses both carapils and carafoam and has a great thick head. My stouts usually use oates that give a nice head.

If you are just using 2 row, or maris otter or other similar base grain only in your bill, you will stuggle with head retention. Try throwing some carafoam or carapils in your bill next time.

 

[milldoggy]

I was having that issue to. I gave my lines a super duper cleaning and it seems to have improved. I suspect something in my lines was affecting head retention.

 

[Biscuits]

http://byo.com/stories/issue/item/3498-carbonation-size-mr-wizard

 

[dcbw]

Wait longer. This causes more things in your beer that provide nucleation sites for the CO2 to drop out, resulting in smaller bubbles and less CO2 being knocked out of solution during the pour.

But these things can also come from dirty draught lines and not enough small proteins, as mentioned earlier.

 

[filthyastronaut]

This can also be a consequence of infections. My Milk Stout earlier this year was quite similar, and had really bad amounts of acetaldehyde. Given more time it got worse and overcarbonated. How does it taste?