Recently completed my first all-grain biab batch. Brewed a Belgian Blonde. Overall I'm happy with the beer for my first batch on this system, however there is absolutely zero head retention. I'm trying to figure out what may have caused this:
1. During brewing a made a couple of mistakes with learning the new process. I overshot the water volume by 1.3 gallons and the beer came in at 1.048 vs. recipe of 1.062. Another mistake was during cooling.....was using a CFC for the first time and it took forever to cool the wort. Also, after whirlpool I forgot to let the break material to settle before transferring to fermentor. Could one of these cause lack of head retention?
2. The recipe was 80% Pilsner, 10% candy sugar, 4% white wheat, 4% flaked oats, and 2% aromatic. Used wyeast 1214....two packs with starter. Anything in the recipe that could lead to head retention issues?
3. At hot break a thick material formed at the top. I'm pretty sure it was from the oats. I ended up scoping most of this out of the kettle. Could this impact?
Just trying to trouble shoot this for next session.
Any thoughts would be appreciated
Thanks
1. During brewing a made a couple of mistakes with learning the new process. I overshot the water volume by 1.3 gallons and the beer came in at 1.048 vs. recipe of 1.062. Another mistake was during cooling.....was using a CFC for the first time and it took forever to cool the wort. Also, after whirlpool I forgot to let the break material to settle before transferring to fermentor. Could one of these cause lack of head retention?
2. The recipe was 80% Pilsner, 10% candy sugar, 4% white wheat, 4% flaked oats, and 2% aromatic. Used wyeast 1214....two packs with starter. Anything in the recipe that could lead to head retention issues?
3. At hot break a thick material formed at the top. I'm pretty sure it was from the oats. I ended up scoping most of this out of the kettle. Could this impact?
Just trying to trouble shoot this for next session.
Any thoughts would be appreciated
Thanks