Stout head

[TheCastleBrew]

I've been struggling to get a creamy head for my stout, any suggestions how I can turn my normal big bubbled head into a creamy smooth goodness?

 

[BigBlue10EM]

Are you extract brewing or AG?

 

[Mellman]

Stout tap and or nitro setup...more oatmeal

 

[Malticulous]

A little carapils helps. I've used large amounts of flaked barley and oats and not got that fine cream head. Just 4oz makes a big difference in the head of my stouts. I think I prefer Best Matz caramel pils over the Briess carapils. I get even more mouthfeel from it.

 

[suprchunk]

I use wheat.

 

[Pommy]

try leave a bottle in the fridge for a month or two before opening, that should help with the fine bead you are after if you are thinking Guinness then a nitro setup is needed.

 

[iijakii]

Wheat and oats really help.

 

[Guidry]

My latest stout uses a couple pounds of flaked barley. Pint glass usually pours to about 3/4"-1" creamy head and it hangs on with at least 1/8" through the entire pint with the glass sides a lacy (sp?) as a new wife's wedding night lingerie!

 

[Malticulous]

I had that same problem with lower gravity stouts and even with wheat beers. Dry stouts with 20% flaked barley, wheats with 60% wheat, and even oatmeal stouts with over 10% oats. Protein is not the problem. It's dextrins. Somehow my 60 minute single infusion mashes just did not leave enough. A touch of dextrin malt fixed my issues. A shorter or higher temp mash could help too but my attenuation is just how I want it.