no head

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

hopsalot

Well-Known Member
Joined
Sep 20, 2007
Messages
1,553
Reaction score
18
Location
Corpus
I just opened a bottle that has been racked for two weeks and there isnt really much head when poured. is tjis going to improve by the magic week three? Also I have tried about ten, oops, anyways they all taster a little bit different. Also one was alittle off not sour but there was a strange taste. I am pretty sur this is not the "band-aid" taste I have heard people talking about but I have never tasted a band-aid. If anyone has any answers let me know.
 

Evan!

Well-Known Member
Joined
Aug 9, 2006
Messages
11,835
Reaction score
104
Location
Charlottesville, VA
By "racked", do you mean "bottled"? If so, when you pour, is there any carbonation at all?
 

ohiobrewtus

Well-Known Member
Joined
Nov 1, 2006
Messages
7,762
Reaction score
72
Location
Ohio
He refers to the "magic" week three, so I'm guessing that racked=bottled.

I've had brews that with great carbonation in as little as 3 days that were excellent at 2 weeks, and I've had others that didn't have the slightest hint of carbonation until they were in bottles 2.5 weeks.

You'll just have to wait it out. If you get to 5+ weeks with little or no carbonation, you could always pull an Evan! and open them all up and carb tab them all.

Seeing as how you've already had 10 of them, I don't think that waiting until week 5 to see if they're carbonated will be a viable option. :mug:
 

TexLaw

Here's Lookin' Atcha!
Lifetime Supporter
Joined
Sep 19, 2007
Messages
3,672
Reaction score
36
Location
Houston, Texas
On my very first batch, I opened a bottle at two weeks. The carbonation jumped right out of it, and the head sucked. I was very unhappy.

A week later, I opened another one, and it was beautiful. I was very happy.

If you've smelled the "Band-Aid" smell, you know what everyone is talking about. If it was only the one bottle out of ten, I wouldn't be concerned. You may not have cleaned out the bottle just right, or maybe you just got unlucky with that one.

Save the rest of the batch until it is good and ready. You will be happier. If you need something to keep your mind off of that batch, start another one.


TL
 

DeathBrewer

Maniacally Malty
Lifetime Supporter
Joined
Apr 9, 2007
Messages
21,787
Reaction score
316
Location
Oakland, CA
hey! put that beer down! she's not done yet!~ :p

did you mix up your priming sugar well when you bottled? that may make a difference in bottles with taste and carbonation if the sugar was unevenly distributed.

but, again...it's too early to tell ;)
 

malkore

Well-Known Member
Joined
Jun 15, 2007
Messages
6,924
Reaction score
52
Location
Nebraska
I don't think carbonation is the issue...its head/head retention (at least the way I'm reading it).

Head retention has a lot to do with the grains used and mash temps, protein rests, as well as hot break and cold break.

since this is the extract forum, I'll assume this was an extract recipe, with possible steeping grains. depending on the extract used, it may lack the proteins needed to retain the head.
 

Yooper

Ale's What Cures You!
Staff member
Admin
Mod
Lifetime Supporter
Joined
Jun 4, 2006
Messages
74,638
Reaction score
12,247
Location
UP/Snowbird in Florida
Or the glassware being used may have a soap residue on it. I don't use soap on my beer glasses, and keep them out of the dishwasher. I heard that jet dry is a head killer, too.
 

Benny Blanco

Well-Known Member
Joined
Oct 9, 2007
Messages
327
Reaction score
1
Location
Rochester, NY
Yeah, I had the same problem and it ended up being soap residue from the container I used to hold my sanitizer. Lesson learned.:eek:
 

Madtown Brew

Well-Known Member
Joined
Jun 30, 2007
Messages
257
Reaction score
2
Location
Madison, WI
FYI, all of my extract brews had marginal head retention, except for the infected one. I'm with malkore in that there likely isn't enough/the right kind of proteins in the extract for good head.
mmmm... good head. :drunk:
 
OP
hopsalot

hopsalot

Well-Known Member
Joined
Sep 20, 2007
Messages
1,553
Reaction score
18
Location
Corpus
yall are taling about proteins, is it possibly something that I did or is it just the process of extract brewing?
 

BrewDey

Well-Known Member
Joined
Mar 5, 2007
Messages
456
Reaction score
1
Location
Cincinnati
I had a recent batch that needed over 6 weeks to get fully carbed. It was a higher gravity brew, but still-it seems that time is the main ingredient.
 

Madtown Brew

Well-Known Member
Joined
Jun 30, 2007
Messages
257
Reaction score
2
Location
Madison, WI
hopsalot said:
yall are taling about proteins, is it possibly something that I did or is it just the process of extract brewing?
well, you're going to have to clarify things a bit before we can answer further. Is the problem that there isn't enough carbonation, or that there's no head/head retention? because they are different things.

ex.
A beer can be highly carbonated but have no head, like champaigne = poor head.
A beer can have good carbonation and produce head when poured, but it might dissapate very rapidly = poor head retention.
Beer is flat = low carbonation.

Proteins are more related to head creation and retention; generally the more you have the bigger/stronger the head will be. Whereas the carbonation level is related to amount of priming sugar, viability/health of the yeast at bottling time, storage conditions, and even headspace in the bottle.
 

Latest posts

Top