I use Briess golden light LME in my partial mashes as it has carapils in it. I add 2-4 oz of carapils to work with what I'm mashing, and figured that ought to get me into the ballpark.
My hazelnut was a 6 gal beer with 4 lbs of LME and 2 oz of carapils, and it has PLENTY of carbonation, but absolutely NO head retention. It disappears within seconds.
My mash temp got away from me sometime after about 30 mins where it had been below 155* but reached 180*. Is there something with this that could have killed my head retention? I know of nothing else that could be the problem.
My oatmeal coffee stout is having issues as well, though that mash temp worked out MUCH better as I kept an eye on it instead of watching MMA fights online . I used 4 lbs of LME in it as well, and used 3 oz of carapils, but it doesn't even have much carbonation to give it a head.
My jalapeño cream ale is well carbonated, but has no head or retention thereof, but this seems to be an issue with jalapeños having an oil that will do this.
I've given these 2 beers a very long conditioning time (up to 6 weeks now at ~70*) and allow them a week in the fridge.
My hazelnut was a 6 gal beer with 4 lbs of LME and 2 oz of carapils, and it has PLENTY of carbonation, but absolutely NO head retention. It disappears within seconds.
My mash temp got away from me sometime after about 30 mins where it had been below 155* but reached 180*. Is there something with this that could have killed my head retention? I know of nothing else that could be the problem.
My oatmeal coffee stout is having issues as well, though that mash temp worked out MUCH better as I kept an eye on it instead of watching MMA fights online . I used 4 lbs of LME in it as well, and used 3 oz of carapils, but it doesn't even have much carbonation to give it a head.
My jalapeño cream ale is well carbonated, but has no head or retention thereof, but this seems to be an issue with jalapeños having an oil that will do this.
I've given these 2 beers a very long conditioning time (up to 6 weeks now at ~70*) and allow them a week in the fridge.