improving head. How?

[orleans]

Hey, I'm an extract/flavoring grain brewer and after 18 months of trying at least a dozen different styles I've 'bout settled on a "go to" kit. I brew every other weekend, brewing "American Ale" from More Beer once a month. I LIKE this beer. What I'm needin' to know is how can I improve the head without affecting the taste? Absolutely do not have the time for all or partial grain brewing. I'ld love to end up with a thick, frothy head a top this yummy brewskie. Any help?

 

[dadshomebrewing]

try priming with dme. then leave the bottles for at least 4 weeks.

i did that for the first time a few weeks ago (on the batch i opened this week).

very, very, nice head

 

[beergolf]

Buy her some jewelery.........


Oh head on beer. Check you glasses. They need to be very clean. If you put them in the dishwasher don't use Jet Dry.

Also more time in the bottles and several days in the fridge helps.

 

[Airplanedoc]

There is also a head retention additive, I have used before on rootbeer, Its available from Midwest/NB and I assume others.

I would start by stop washing your glasses with soap, bars don't use soap to wash glassware (My dad owned a bar for 30 years) Same with your bottles, soap residue will kill head retention

 

[Knecht_Rupprecht]

Munton's has a priming sugar that is supposed to increase head retention. I haven't used it but seen it in a few LHBS. It's call Kreamyz or something equally repulsive. That said I've heard it works well.

 

[Yesfan]

There is also a head retention additive, I have used before on rootbeer, Its available from Midwest/NB and I assume others.

I would start by stop washing your glasses with soap, bars don't use soap to wash glassware (My dad owned a bar for 30 years) Same with your bottles, soap residue will kill head retention

What's preferred? I've noticed my cousin's beers have better head retention than mine. I have been using this for my glasses and brew equipment.

 

[Airplanedoc]

We used a powdered barware cleaner in one sink then sanitizer tablets.

It was probably something similar to PBW then a Chlorine tablet as sanitizer

 

[tgmartin000]

Add some carapils or wheat. Adding some grains, if you're all extract, will help.

 

[reinstone]

Add some carapils or wheat. Adding some grains, if you're all extract, will help.

exactly-ferm cap helps too!!!!!!

 

[jakenbacon]

Flaked barley bro, maybe 8oz in a 5.5 gal batch, keeps flavor on track as well....

 

[Calichusetts]

Flaked barley bro, maybe 8oz in a 5.5 gal batch, keeps flavor on track as well....

Flaked barley really gets a nice solid head. I have been using carapils for head retention for over a year now...I've got an inch almost all the way down. The flaked barley really makes it more "cloud-like" or solid...can't really describe it. Wheat gives you a creamier, smoother head.

 

[Yesfan]

Some stupid questions.

If you were wanting to add carapils, flaked wheat, barley, oats, etc in a recipe that doesn't call for it, how do you know how much to add?

If you go the DME route as the priming sugar, do you get the light, golden, amber, dark? Which one? Is there one that would work for most if not all your batches, or is is dependent on style? I could see where a dark DME wouldn't be recommended for something like a light pale ale, so is there a standard of practice?

 

[freisste]

My rule of thumb is to use the lightest one possible because it contributes the least flavor. I use golden light or extra pale even for stouts which end up dark.

That's me personally. I'm sure others disagree. As you mentioned, don't use something particularly dark in a light beer, but other than that, feel free to experiment.

 

[EROK]

Some stupid questions.

If you were wanting to add carapils, flaked wheat, barley, oats, etc in a recipe that doesn't call for it, how do you know how much to add?

If you go the DME route as the priming sugar, do you get the light, golden, amber, dark? Which one? Is there one that would work for most if not all your batches, or is is dependent on style? I could see where a dark DME wouldn't be recommended for something like a light pale ale, so is there a standard of practice?

I would go with 5-10% of the grain bill starting at 5% and work up. Carapils is very light and will not change the beer's color. Or you could use say .5 lb wheat malt and .5 lb carapils. That is what I would use with say a 12 lb grain bill. In most cases I have found that in most recipes less is more.

 

[Frogmanx82]

My rule of thumb is to use the lightest one possible because it contributes the least flavor. I use golden light or extra pale even for stouts which end up dark.

That's me personally. I'm sure others disagree. As you mentioned, don't use something particularly dark in a light beer, but other than that, feel free to experiment.

I understand DME will contribute more trub in the bottle than corn sugar.

 

[Hulud]

I understand DME will contribute more trub in the bottle than corn sugar.

then you should keg! haha

but seriously, if you are bottling just cool the beers for atleast a day in the fridge and the trub will be at the bottom of the bottle and when pouring just stop when you see it coming out

 

[unionrdr]

Even extract kits with steeping grains I've noticed use .5lb of carapils for body & head retention. I use 5lbs of grains & 3-3.3lbs of extract in my pm brews,which include .5lb of carapils. Works great for creamy head & good lacing. It can be steeped,so that's a plus.
Also,fridging your beers for at least 5 days will help as well. I've found that 2 weeks fridge time gives thicker head & longer lasting carbonation. And properly cleaned glasses as was mentioned.

 

[dadshomebrewing]

Some stupid questions.

If you were wanting to add carapils, flaked wheat, barley, oats, etc in a recipe that doesn't call for it, how do you know how much to add?

If you go the DME route as the priming sugar, do you get the light, golden, amber, dark? Which one? Is there one that would work for most if not all your batches, or is is dependent on style? I could see where a dark DME wouldn't be recommended for something like a light pale ale, so is there a standard of practice?

i don't use dark dme. I have amber, light, and pilsen. For priming i can either use whatever was the base malt of the beer, or more often i just use whatever i have on hand.

 

[dadshomebrewing]

My rule of thumb is to use the lightest one possible because it contributes the least flavor. I use golden light or extra pale even for stouts which end up dark.

That's me personally. I'm sure others disagree. As you mentioned, don't use something particularly dark in a light beer, but other than that, feel free to experiment.

i agree with this.