Now that I have your attention. I have brewed probably 20-25 LME 5 gal kits from a few suppliers. I have also just recently ventured into all grain brew in a bag and done a couple of wheat beers that had 45-50% wheat in the grain bill.
I have had a few different people try my beers over the last two years comment that my beers never seem to have any head. I am not big into getting a face full of foam as I try and find the beer at the bottom of the glass so I guess I never really paid much attention to their comments until I did the all grain wheat. My understanding is that wheat beers tend to have a LOT of proteins and in-turn a lot of head on the finished product. Now I am trying to figure out why I don't seem to ever have head deeper than say 1/8 inch.
I always use Whirlfloc tablet during the last 20 min of my boil and I almost always cold crash at the end of my ferment in attempts to clarify my beers. Do you guys think the Whirlfloc is removing too much of the proteins and basically giving me headless beers?
I have had a few different people try my beers over the last two years comment that my beers never seem to have any head. I am not big into getting a face full of foam as I try and find the beer at the bottom of the glass so I guess I never really paid much attention to their comments until I did the all grain wheat. My understanding is that wheat beers tend to have a LOT of proteins and in-turn a lot of head on the finished product. Now I am trying to figure out why I don't seem to ever have head deeper than say 1/8 inch.
I always use Whirlfloc tablet during the last 20 min of my boil and I almost always cold crash at the end of my ferment in attempts to clarify my beers. Do you guys think the Whirlfloc is removing too much of the proteins and basically giving me headless beers?