Witbier with an uncomfortably strong head

[grafvonbarnez]

My latest brew has been a Belgian wit that I kegged 4 days ago. It's my first time kegging a beer, so I was very careful to follow what instructions I could find, set my keg pressure to the recommended psi for the temperature and desired carbonation, and waited. After 4 days of waiting I figured it would be at least carbed enough to sneak a taste. So I drew off the first glass of yeast and sediment, tossed it, poured myself a glass, and took a sip - not bad, If a little yeasty.

The taste might be good, but something's up with the head. It's thick, dense, and persistent. Those might sound like great traits, but it's got a gooey, slimy consistency. And I've never had a beer who's head I can float coins on - seriously!

It kinda looks like rising bread (and is about that consistency), so my thought is that it might have something to do with the gluten in the wheat? Otherwise I'm totally baffled. Though balancing change on beer will be a great party trick in the future.

Anyone had a problem like this?

 

[k_mcarthur]

My Belgian wit always has a bright white light head that hangs around until the last sip, but never "gunky". Was this extract or all grain? What was your fermentation schedule?

 

[m3n00b]

Sounds amazing to me op

 

[billl]

Sounds like you've got a ton of yeast in there still. Give it another week at serving temps and try again.

 

[Homercidal]

Sounds like you've got a ton of yeast in there still. Give it another week at serving temps and try again.

I agree. One trait that a lot of people get with a witbier is a strong, persistent head. It might just be you got a bit of yeast and some sediment coming with it. Give it a week and I bet it will still be a big, persistent head, but much cleaner looking.

 

[grafvonbarnez]

My Belgian wit always has a bright white light head that hangs around until the last sip, but never "gunky". Was this extract or all grain? What was your fermentation schedule?

All grain. Grain bill was:
4.5lb Belgian 2-row malt
4.5lb flaked wheat
4 oz acidulated malt

60 minutes at 152°, 15 minute mash out at 168°
Missed the conversion rest the first time and had to add more water until I got it right, held pretty well in the cooler after that, 150° after an hour. Passed the iodine test. Fly sparge went fine.

Starting gravity was 1.046, finished at 1.013
Three weeks in primary at 68°. I used white labs WLP400 with a 1.25 liter starter and a stir plate.

I did notice a very, very thick krausen that didn't seem to want to fall in while it was fermenting. I also rigged it with a blowoff tube (I ferment in carboys and the last two have blown out the airlock) but the krausen didn't rise more than 2 inches from the surface of the brew.

 

[Demus]

Lots of proteins in a 50% wheat brew. Probably need to let it settle and draw off another pint...

 

[k_mcarthur]

Lots of proteins in a 50% wheat brew. Probably need to let it settle and draw off another pint...

+1 on this. I use 4# pils, 4# white wheat, 1# flaked wheat. Flaked cereals have lots of not easily converted proteins so I try to not use so much instead go for the wheat malt. When dealing with wheat you should always do a protein rest, helps to break down the longer chain ones to help round the finished beer out a lot. Give it more time to settle out, if it doesn't get better in a week or so I might would try using gelatin to force the yeast and proteins to settle.

 

[grafvonbarnez]

+1 on this. I use 4# pils, 4# white wheat, 1# flaked wheat. Flaked cereals have lots of not easily converted proteins so I try to not use so much instead go for the wheat malt. When dealing with wheat you should always do a protein rest, helps to break down the longer chain ones to help round the finished beer out a lot. Give it more time to settle out, if it doesn't get better in a week or so I might would try using gelatin to force the yeast and proteins to settle.

You're probably dead on. Seems like it's got a lot of yeast and protein still floating. Whenever I draw off any there's a lot of sediment caked in the bottom of the beer line after an hour or so.