Head retention

[NorthernBrew]

Hi guys. As an allgrain BIAB kinda guy, what are the keys to that thick mustache tickling foam we all love?

 

[benm1024]

I usually add about .5 lb of white wheat to my ales and it seems to work pretty well.

 

[NorthernBrew]

I usually add about .5 lb of white wheat to my ales and it seems to work pretty well.

Is that in a 5 gallon batch?

 

[benm1024]

Is that in a 5 gallon batch?

Yeah. Thats for my my lower to medium gravity ales. Higher gravity ones (1.070+) I usually bump it up a little

 

[giraffe]

A step rest at 131-135, especially if using continental malt. Carapils or wheat can help, but that will effect the mouthfeel of the beer more, I never use them, and always have good retention and lacing. Also, proper carbonation, and not shaking the beer around in the keg, and rinsing your glassware.

 

[misterkidd]

I'm also a BIAB type of chap, and I have head retention problems. Definite problem since I'm trying to brew lots of Belgian beers... I've been adding carapils malt to a lot of mine (supposedly does a similar job to the wheat), but this doesn't seem to have solved it. I tried a protein rest (140F for 10 mins at start of mash) and neither did that. Then I heard that I oughtn't be cleaning my equipment with washing-up liquid, and perhaps I should be rinsing more thoroughly if I do (doh!). So I made sure to do that with my last batch, which is currently fermenting.

So you could consider all those points... ^_^

 

[Bassman2003]

Yes, also pitching a large starter will help with head retention. I think there is a magazine article (can't remember which or when) relating full fermentations with head retention. Maybe do some searching with two ideas.

The Belgians' and the German's have the best head retention beers imho. Picking apart what they do would be worthy as well.

 

[giraffe]

Yes, also pitching a large starter will help with head retention. I think there is a magazine article (can't remember which or when) relating full fermentations with head retention. Maybe do some searching with two ideas.

The Belgians' and the German's have the best head retention beers imho. Picking apart what they do would be worthy as well.

Yep. And its important to note some of the beers, such as duvel which has the best head retention, are all pilsner and like 25% sugar. Crystal malts and flaked wheat arent as common. Its likely more process based than adding specialty malts.

Also, I know it sounds dumb, but rule out your glassware:
http://brulosophy.com/tag/head-retention/

 

[helibrewer]

Lighter kilned malts are more favorable for foam stability, pilsner is the lightest kilned malt. There are plenty of foam stabilizing proteins (Protein Z and LPT1) in an all barley beer, adding wheat does not contribute to the foam stability. Polypeptides (long chains of amino acids) cross link with iso-alpha-acids to stabilize foam. Alcohol destabilizes foam. Healthy yeast stabilizes foam. If you want to read the science, google "foam stability bamforth"

 

[Ambleside]

I've had good luck adding about 0.5 pounds of Carafoam for a 5 gal batch, found slightly better results than wheat.

 

[pdxal]

Another idea is to add 4-8oz flaked barley to a 5 gallon batch.
In process, as mentioned before; mash to produce the foam stabilizing proteins, use enough hops to help (compounds in hops stabilize foam), avoid breaking down the proteins (don't do a protein rest in the 122-140 range), carbonate well, and avoid products (like soap/sanitizers) that will break down foam in the glass (you can also be sure to rinse out your glassware with water very well before serving).