I have made this recipe a few times now and am having the same problem each time. It seems there is little head, and to get that little bit, I have to pour the beer "hard" like you'd pour a Guinness from a can. I serve it from a keg at 40F and 12 psi which is the same pressure I carb at using "set it and forget it".
7 lbs Marris Otter
1.25 lb Rye
.75 lb Honey malt
1 lb Honey, at flameout
Mash at 151F for 1 hour then 60 minute boil. CFC for cooling, ferment at 67 for 3 days then let naturally rise to 70 for 10 days. Crash cool, keg and carb.
So, I have heard the rye can cause problems with head retention, but it seems this is part head and partly an issue with my serving? I don't seem to have this problem with other beers though. Any thoughts?
7 lbs Marris Otter
1.25 lb Rye
.75 lb Honey malt
1 lb Honey, at flameout
Mash at 151F for 1 hour then 60 minute boil. CFC for cooling, ferment at 67 for 3 days then let naturally rise to 70 for 10 days. Crash cool, keg and carb.
So, I have heard the rye can cause problems with head retention, but it seems this is part head and partly an issue with my serving? I don't seem to have this problem with other beers though. Any thoughts?
