No head?

[Sokrateez]

So I just cracked open the first (well second really, but first with any carbonation) beer from my first ever brew. It clearly had some head at first, not much, but some, but it went away after about 5 minutes. This doesn't just happen with my beer, also with commercial beers. I tried not using detergent, just tap water, air drying, all that stuff. What else could it possibly be?

On the plus side, even though it's only beer 2 weeks the beer tastes great and is well carbonated (I even used twist offs!), if a little green. Now my untrained pallette is trying to decipher all these tastes

 

[birvine]

To carb well it should be in the fridge for a few days for the CO2 to dissolve. Maybe that was the problem.

B

 

[Sokrateez]

Yeah. . . but what about commercial beers? Same problem.

 

[boo boo]

Yeah. . . but what about commercial beers? Same problem.

If we rule out glass cleaniness, than poor malt contibution to the recipe, as well I should add as the amount of hops.

 

[Revvy]

On the plus side, even though it's only beer 2 weeks the beer tastes great and is well carbonated (I even used twist offs!), if a little green. Now my untrained pallette is trying to decipher all these tastes

If it were truly well carbonated, then your head wouldn't dissapear so soon. Your beer might be fizzy, but your carbonation hasn't locked in yet.

Watch poindexter's video from my bottling blog.



As you can see, the head proteins don't fully form til the beer is completely carbed up. Before that you see bubbles and foam, but not true head.

The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.

A lot of new brewers who tend to kill their two cases off in a few days, don't experience true carbonation and the pleasures thereof, until they actually get a pipeline going, and have their first 5 or 6 week old full carbed and conditioned wonderfully little puppy! Then the come back with an "aha" moment.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

Give them a couple more weeks, then chill them down and see if the head sticks around.

 

[unionrdr]

It needs to be in the bottles 3-4 weeks to condition well. You cracked it too early. And many BMC's in this country aren't known for good head. I see'em dissipate pretty quick myself. Then I crack one of mine...can't help getting a big,velvety head. All my ales give good head. Even holds some head all the way to the bottom of the glass. Good lacing too.

 

[Maxkling]

Yeah. . . but what about commercial beers? Same problem.

It completely depends on the beer. The bigger, bolder, and more robust body of the beer, the better head retention you will have. Its also about the style of the beer. A beer with a high number of heavy proteins and/or isohumulones will have good head retention.

 

[johnnyspade]

Yeah. . . but what about commercial beers? Same problem.

Most commercial beers won't hold carbonation at room, or higher temperatures. Ever nursed a bottle in your hand and noticed how the carbonation fades away the longer you hold it? You're not drinking your beer fast enough

 

[Yooper]

This doesn't just happen with my beer, also with commercial beers. I tried not using detergent, just tap water, air drying, all that stuff. What else could it possibly be?

I think it's the glassware! Try this: moisten the glass. Sprinkle inside all over with salt. "Scrub" the glass with the salt scrub, using more water if necessary. Scrub well, and around the rim. Then rinse well. Dry, and pour a beer, either homebrew or commercial, and see if that helps!