kyleobie
Well-Known Member
Simple question, probably simply answer, but I want to confirm:
My first batch was a pretty standard pale ale. I used pale LME and steeped with crushed crystal malt. Topped it off with 2 gallons, which gave me about 4.25 gallons total. I lost some water in the boil.
Put the boiled & cooled priming sugar in my bottling bucket and siphoned the beer into the bucket. I lost a little more of my beer trying to get the siphon going.
Anyway, the pale ale ended up pretty good, but there is an excessive amount of head - maybe 4-5 inches when I give it a hard pour. The head retention is excellent, but I need to take a gentler pour with these than I'm accustomed to doing for a commercial pale ale. The mouthfeel was just about right for the style - it was thoroughly carbonated but not to excess.
Anyway - so what caused the excess head? Too much priming sugar?
My first batch was a pretty standard pale ale. I used pale LME and steeped with crushed crystal malt. Topped it off with 2 gallons, which gave me about 4.25 gallons total. I lost some water in the boil.
Put the boiled & cooled priming sugar in my bottling bucket and siphoned the beer into the bucket. I lost a little more of my beer trying to get the siphon going.
Anyway, the pale ale ended up pretty good, but there is an excessive amount of head - maybe 4-5 inches when I give it a hard pour. The head retention is excellent, but I need to take a gentler pour with these than I'm accustomed to doing for a commercial pale ale. The mouthfeel was just about right for the style - it was thoroughly carbonated but not to excess.
Anyway - so what caused the excess head? Too much priming sugar?