Oatmeal stout lacks head....

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DryHoppinMad

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I have brewed a number of light to medium-bodied all-grain stouts the past few years. Some have the typical head of finely beaded foam, but most did not. I generally do not have this problem with any beer except for my stouts, particularly oatmeal. They have the right carbonation, but what rises from the poured beer is a fizzy, large-bubble layer of suds that quickly dissipates, just like soda pop. Anyone have any ideas?

Thanks!
 

Bensiff

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carapils or wheat would help add head retention
 

kkngs

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Flaked barley is another popular choice.

Oats have more lipids in them that other grains. I've read that that can sometimes hurt head retention.
 

Yooper

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Flaked barley is another popular choice.

Oats have more lipids in them that other grains. I've read that that can sometimes hurt head retention.
Yep! I started using flaked barley in my oatmeal stout and I get lots of head that lasts and lasts every time.

I just posted my oatmeal stout recipe that I've brewed and rebrewed a couple of times now, so take a look and see if it's similar to yours. I love the texture and "creamy" mouthfeel from the oats, and the flaked barley gives great head retention. The head is a brown-ish head while the beer color is black, and the lacing is tan. It's great fun to drink- I'm having one right now.
 

Northcalais40

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What say you all to the relative differences between carafoam and carapils? Is it merely color, flavor. Would you call them interchangeable as a means of upping the dextrines and adding head retention. Or am I mistaking their uses.
 

Yooper

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What say you all to the relative differences between carafoam and carapils? Is it merely color, flavor. Would you call them interchangeable as a means of upping the dextrines and adding head retention. Or am I mistaking their uses.
I think carafoam= carapils= dextrine malt. Just different maltsters.
 
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DryHoppinMad

DryHoppinMad

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Thanks guys. I knew of the benefits of the cara malt in head retention, but the recipe I used did not have that, although I used it in different styles. I may try the flaked barley next time.
 

jdooley

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I no longer use oats for this reason. I switched to Flaked Barley and am very happy with the improvement.
 

jdooley

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I didn't like my Oatmeal Stout - well it was OK, but the Flaked Barley one is heaps better! If I ever get to try a decent Oatmeal Stout, I will give it another shot, but until then.........
 
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