Head Retention

[dogslapbrewery]

So I've been brewing all grain for about 5 years now and never experienced such a bad head retention. I brewed this Trappist Spencer ale Clone from byo last issue and everything turned out solid. Hit my temps and gravities except when I pour a glass I get a very fizzy head like soda. And then it fizzles away in about 30 seconds to complete no head...I carbed at 30 psi for three days with a minute of rolling for the first day then i left it on 12 psi for the last week and its carbed but it doesn't seem to grab any head? I've went through and made sure I didn't have any glasses with soap residue but no luck. Doesn't taste off but without that thick creamy head it just isn't the same. Anyone have some tips and tricks I might be overlooking? This was my first attempt at biab from my regular 10 gallon cooler. Anyway I can add some aftermarket adjunct to bring more head retention this late in the batch? Will leaving this on co2 for a month have any impact?

 

[Homercidal]

Carb is carb, for the most part. I'd be curious to see that recipe. Most beers will have good head retention without any special attention. A trappist ale should be fine for head.

How does the beer taste? I'm not sure you can add anything at this point, especially now that it's carbed. Maybe chalk it up as experience and see what can be done for the next time you brew it.

Just checked that recipe out online and it look pretty normal to me. I can't think of what may be wrong, other than a dirty glass or some residual cleaning product...

 

[rodwha]

I used to struggle with head retention and was told to add a little wheat which I did for a long time. I then moved to using LME with carapils as well as using carapils (I partial mash) to what should be 4-6% overall (using ~50% LME and using 2-3% carapils in the mash), but still get a batch every now and then that just doesn't hold a head long. I've since gone back to adding a little soft white wheat berries to most of my beers.

I have a large (12 lb) honey jar that I cleaned and use Star San in to wash my glasses so I know there is no soap residue.

 

[SubjectB]

The head retention of my brews have been hit or miss, so I'd like to hear more about this, too.

In 5 years of brewing, this is the first time you've seen poor head retention?

I know it's AG, but since it's a Trappist recipe, I'm inclined ask whether or not you used candi syrup. I've read that it has a negative effect on head retention, especially the darker ones. How about hops? If the recipe is true to style, then it is probably low on hops and hops tend to promote head retention.

I know you've checked your glassware for soap residue, but have you tried salt washing them?

 

[Homercidal]

The head retention of my brews have been hit or miss, so I'd like to hear more about this, too.

In 5 years of brewing, this is the first time you've seen poor head retention?

I know it's AG, but since it's a Trappist recipe, I'm inclined ask whether or not you used candi syrup. I've read that it has a negative effect on head retention, especially the darker ones. How about hops? If the recipe is true to style, then it is probably low on hops and hops tend to promote head retention.

I know you've checked your glassware for soap residue, but have you tried salt washing them?

Odd. I used plenty of Candi Sugar in a Belgian Strong Ale and got crazy head a few years ago.

I think, besides the obvious glassware contaminate, the other main cause of head retention is the lack of proteins left in the beer, which contribute to foam stability.

I've personally filled the rinse aid in our dishwasher and ran a few loads and STILL got normal head with my beers. I'm not sure it's always a problem to use that stuff. I've also made beers with little head and poor retention. They were generally fairly dry beers with less grain and no wheat or carapils. I "usually" add a half a pound of carapils to my Pale Ales to add more head, but wheat will do the same thing, and Crystal malts can also help add body, sweetness, flavor, and head retention.

 

[dogslapbrewery]

Yeah its strange how fizzy it is like soda

 

[dogslapbrewery]

It was biab with a ratio of 3.5-4 qts per lb mashed at 148 which kept dropping Down to around 142 after 10 mins. So I kept bringing it back to temp with my heat stick for 75 mins. Only think I could think of is the combo of low alpha acids, pils , and mash temp?

 

[dogslapbrewery]

It would be so tasty if it had that thick creamy head

 

[Homercidal]

Ah. I think the mash temp may be the main cause. 148 is pretty low.

Personally, I would just enjoy it for what it is and plan to do a better mash next time. I haven't personally mashed that thin. I have done BIAB a few times and mash at normal 1.25 ratio and then "sparge" in a separate vessel then combine them. I doubt that would cause a big difference. It's likely the temperature that is wreaking havoc with your beer.

 

[dogslapbrewery]

Yeah I had my 20 gallon kettles wrapped in a sleeping bag but it wasn't cutting it. Next time back to the good old cooler!

 

[PhillyMike]

This may sound like a silly question, but are you sure the beer is carbonated?

Could the gas line be blocked? I know I've poured under-carbed beer just to pull out any yeast or hop bits that settled to the bottom of the keg and get beer that you describe.


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[dogslapbrewery]

Good idea I'll double check the co2 intake

 

[SubjectB]

Ah. I think the mash temp may be the main cause. 148 is pretty low.

Really? That's not low enough to be in the protein rest range (120-140), which breaks down foam-positive proteins.

 

[Homercidal]

Really? That's not low enough to be in the protein rest range (120-140), which breaks down foam-positive proteins.

He said it dipped down to 142. It's possible there was some enzyme activity there. 140 isn't a hard cutoff line. I can't see any other possibilities with the information given.

I've had very thin, zero head beers and I have never done a protein rest in my life. Sometimes it happens. The recipe, in this case, doesn't indicate it will produce a beer with no head retention.

 

[dogslapbrewery]

Yeah I'd say most my conversion happened mid 40's