Not sure where to post this. I have not had a single dubbel or tripel recipe turn out with appropriate head retention. Done 3 batches and each time I get the cola fizz. I have a batch going now and it seems it may end up the same. So 2 questions:
Is krausen a good indication of head retention? Currently it's bubbling away but hardly any krausen.
Can the yeast be an issue? I have used danstar abbaye, fermentis abbaye, and now mangrove jack abbey yeast. Is abbey yeast different in this way somehow?
No access to my recipe right now, but I added a smidge of carapils in this recent batch. Also all have had a decent amount of belgian candi syrup or candi sugar, like 8-10%
Is krausen a good indication of head retention? Currently it's bubbling away but hardly any krausen.
Can the yeast be an issue? I have used danstar abbaye, fermentis abbaye, and now mangrove jack abbey yeast. Is abbey yeast different in this way somehow?
No access to my recipe right now, but I added a smidge of carapils in this recent batch. Also all have had a decent amount of belgian candi syrup or candi sugar, like 8-10%