Zero Head

[mattellis70]

I brewed an 11 gallon batch and produced two kegs the first keg had lots of head, very clear second keg very clear bright but zero head the tingling on my tongue tells me the carbonation is right but I just can’t figure out why I have zero head being produced any thoughts? I’ve used multiple glasses thinking I didn’t have a beer clean glass I cleaned both of my tabs on the same day and the second tap with a brown ale has loads of head so my lines are clean I can’t imagine that one of them maybe has some residual in it because I rinsed for 15 minutes. Any thoughts are greatly appreciated.

 

[grampamark]

First of all, welcome to the board, and congrats on a thread title that, I’m sure, some here can relate to.

As far as your beer goes, my first thought is that your second keg isn’t as carbonated as you think it is. Did you condition it in the keg before tapping, or was it carbed after being put on gas?

 

[kh54s10]

To find out if it is in the lines or taps, switch the kegs. One suspect would be the kegs themselves. Was any cleaning soap residue left in one keg and not the other?

 

[day_trippr]

Pour a glass, take a picture immediately, and post it here...

Cheers!

 

[Bamos6928]

First of all, welcome to the board, and congrats on a thread title that, I’m sure, some here can relate to.

Best thing I have read on here all day!!!!!

 

[william_shakes_beer]

Head is caused by co2 escaping from suspension in the beer and becoming trapped in proteins in the beer as it rises through them. In order to have beer foam you need those 2 elements. If you have sufficient carbonation as evidenced by bubbles rising to the top of the glass the only other component is the proteins.

Here's a link to help me keep my modesty
https://www.homebrewtalk.com/forum/threads/research-reference-for-beer-foam.505577/

 

[bucketnative]

Head is caused by co2 escaping from suspension in the beer and becoming trapped in proteins in the beer as it rises through them. In order to have beer foam you need those 2 elements. If you have sufficient carbonation as evidenced by bubbles rising to the top of the glass the only other component is the proteins.

Here's a link to help me keep my modesty
https://www.homebrewtalk.com/forum/threads/research-reference-for-beer-foam.505577/

Unless there's something in Keg B that is inhibiting the formation of the foam. Some residual substance that breaks the surface tension of the bubbles. The old bartender's nose grease trick.

 

[Dgallo]

This thread title sounds like marriage...

 

[Miraculix]

Infections also often munch on the proteins that are necessary for foam. I had multiple beers that were tasting all right for months, but haven't had any foam. After months they started to sour slightly, also the foam got less and less with time although carbonation was spot on. This or the obvious soap issue.