I'm Not Getting Enough Head!!!!!

[histo320]

Don't be a pervert, I'm getting plenty of that type.

I have 8 brews under my belt 8 brews under my belt, some better than others, but have ran into bit of a problem. My first few batches had great head about .25 inch during entire drinking session, which is about what I like.

My last few beers, (with the exception of the overcarbonated mistake) have almost no head at all. I bottled with 3/4 cup of corn sugar as normal and still no better results.

I do extract and all I can think of is adding some Carapils or more priming sugar.

What suggestions do you all have?

 

[Kronin]

good question, i have the same problem.... normal carbonation, but little to no head .. i even pour hard to get some and just nothing.

 

[Bernie Brewer]

First, make sure your glasses are clean and hand-washed- no dishwasher residue.

Also, when I brew I usually add some wheat malt to the mash to aid head retention. I know you don't brew AG, but perhaps adding a bit of wheat malt and steeping it might help.

 

[Kronin]

I am going to try that, thanks

 

[BeernuT100]

Just finished listening to this

Brew Strong - Head Retention

You might find some tips listening to it.

-bn

 

[bernerbrau]

You sure this shouldn't be in the drunken rambl--OH wait, I see what you're saying.

My head retention was horrible until I went partial mash. Try some CaraPils steeped at 140 for an hour before you do your boil.

 

[PseudoChef]

I had this problem for a bit. Tried everything from pounds of CaraPils and Wheat Malt to handwashing glasses with no effect. I know that I have very hard water, and had also been sanitizing the bottles in the dishwasher w/o detergent.

I eventually dumped the dishwasher sanitize and just use a StarSan soak and this has caused a dramatic increase in my head retention. I recently brewed a Special Bitter with no additional heading aide-malts, and have beautiful half-inch head lacing down the glass.

My personal experience - I know the majority of people who sanitize in a dishwasher have no problems at all.

 

[chumprock]

You and me both, brother.... you and me both....

 

[oinyo]

Crystal malts
Crystal malts are different from the other types of malts. They undergo a process that changes the starches in the grain to sugars and become caramelized. They can give a sweet somewhat caramel taste to the brew. They add to the body and head retention of beers. Crystal malts range in color from light tan to almost mahogany. 15L to 120L or so. The darker grains have more caramel/toffee taste than the lighter ones.

Caramunich - A darker and more flavorful version of caravienne. 70L

Carastan - A British malt similar to American or Belgian crystal malts. 30L

Caravienne - A crystal malt from Belgium that has a slightly sweet and toasty flavor. 25L

Brewing Malt Guide - Brew-Monkey.Com

I use these religiously and ever since have noticed nice big thick heads. I will take a pix tonight.

Trick is to crush the seeds, Put them in a boil sock and let it boil away for 45 min let it cool to room temp and add it in to the wort

Pix will come when I get home.

 

[Yooper]

Trick is to crush the seeds, Put them in a boil sock and let it boil away for 45 min let it cool to room temp and add it in to the wort

Pix will come when I get home.

Crush the seeds? You mean the grain? All the grain should be crushed before use.

I would suggest that for the next batch, don't boil the grains. You can extract some tannins (kind of like sucking on a teabag) as off-flavors from boiling the grains like that. Next time, try steeping the grains in the bag at 155 degrees (not even simmering water, cooler than that) and let them sit for 20 minutes. Lift the bag up and down, so that the grains are thoroughly wetted and the color of the water is a nice brown (or maybe lighter, depending on which crystal malts you're using). Then, you can rinse the grains by pouring more hot water (no higher than 170 degrees) over them to get all the goodness out.

I think you'll like the results of that even more than you do the boiling grains. Another thought- try using some different crystal malts, depending on what you're making. For example, if you're making a pale ale, use 1/2 pound crystal 20 L and 1/2 pound carapils. If you're making a darker colored beer, some crystal 60L and some carapils. You'll get color, flavor and great head as a result.

Check out some of the recipes we have in the database and see some of the combinations of extract and crystal, to get an idea of how versatile it is!

 

[kuphish]

I have had great results with CaraPils. Usually around 3/4 of a pound does the trick in lighter beer. My darker beers have had other specialty grains that have contributed to head retention.

The point about making certain that you don't have soap residue on your glasses is also a good one. I've had soap residue kill the head of a beer that in other glasses pours great. I usually use a diluted vinegar/water solution if the glass is questionable, then I rinse with tap water. You can also use the same method for your bottles if you think you are getting residue from your cleaner in your bottles.

 

[farmbrewernw]

I love how you just had to mention that you are getting enough of the other sort, way to rub it in!

 

[Yooper]

I love how you just had to mention that you are getting enough of the other sort, way to rub it in!

You're married, too, huh?

Don't add more priming sugar- then you'd have overcarbed beer and a possibilily of bottle bombs, but still no head.

Steeping grains are a great way to get some lasting head and lace on the glass, and making sure your glasses and bottles have NO soap residue or detergent residue helps, too.