head retention

Discussion in 'Homebrewing' started by jdrinksbeer, Apr 22, 2016.

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  1. jdrinksbeer

    jdrinksbeer Initiate (0) Feb 19, 2016 Maryland

    i've brewed two beers so far (extract kits for both) and both have had zero head retention. both beers were bottle conditioned and were carbonated, but the head dissipated within seconds.

    any tips on how to increase head retention?
     
  2. mfowler314

    mfowler314 Devotee (375) Aug 12, 2015 New York

    I'm in exactly the same situation. I've done two extract brews - a porter from a kit and an Irish Red Ale from a recipe found online. For both the head is good when first poured ((although it seems to have larger bubbles than in commercial beers) but it is is gone rather quickly.

    So... I'm interested in any advice you get!
     
  3. Yalc

    Yalc Zealot (501) Nov 5, 2011 Florida

    Need more detail on the recipe and how it finished.
     
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  4. mfowler314

    mfowler314 Devotee (375) Aug 12, 2015 New York

    I can't speak for jdrinksbeer but here is what I used for the Irish Red Ale:

    Irish Red Ale recipe that is on the AHA website (http://www.homebrewersassociation.org/homebrew-recipe/irish-red-ale/). Here are the ingredients as listed for a 5G batch (but I converted them to a 2G batch):

    4.25 lb Briess Golden Light Dry Malt Extract
    1.0 lb Briess 10L Caramel Malt
    3 oz Briess Extra Special Malt
    2 oz Briess Roasted Barley
    0.5 lb Honey
    2.0 oz E.K. Goldings, 4.75% alpha acid (60 minutes)
    0.5 oz E.K. Goldings, 4.75% aplha acid (15 minutes)



    I don't know what you mean by "how did it finish".
     
  5. jdrinksbeer

    jdrinksbeer Initiate (0) Feb 19, 2016 Maryland

  6. Yalc

    Yalc Zealot (501) Nov 5, 2011 Florida

    Sorry , meant was it high in ABV, if so that could reduce head retention.
     
  7. mfowler314

    mfowler314 Devotee (375) Aug 12, 2015 New York

    Neither of mine was high ABV. Porter ended up at 6.8% and the Irish Red Ale at 4.8%. So that does not seem to be the issue. For me the key seemed to be that the head (in both cases) seemed to be made up of big bubbles rather than the small-bubble, creamy head on commercial beers.
     
  8. jdrinksbeer

    jdrinksbeer Initiate (0) Feb 19, 2016 Maryland

    honestly have no clue where the abv ended up for both brews. a hydrometer is next on my list of gear to buy.
     
  9. Yalc

    Yalc Zealot (501) Nov 5, 2011 Florida

    How long were they bottled? The bubbles can get smalller with time as the small particles in suspension settle out. Those particles can be nucleation sites for CO2 to come out of suspension.
     
  10. mfowler314

    mfowler314 Devotee (375) Aug 12, 2015 New York

    The porter was in the bottle 3 weeks before I tried the first one. Some of the later ones were in my 65 degree basement for a few weeks longer but did not show any change in the head quality. The irish was in the bottles for 4 weeks before I tried the first one - I've had a few now but the others are still sitting at 65 degrees in my basement.
     
  11. Yalc

    Yalc Zealot (501) Nov 5, 2011 Florida

    At this point it wouldn't hurt to move a few to the fridge for a few weeks and leave others out to see what develops. The only other thing would be an infection can cause larger bubbles but you have not mentioned off flavors or gushing.
     
  12. mfowler314

    mfowler314 Devotee (375) Aug 12, 2015 New York

    Thanks... I'll try that.
     
  13. jdrinksbeer

    jdrinksbeer Initiate (0) Feb 19, 2016 Maryland

    sooo....i kinda feel like a dummy now.

    the stout was bottled for about two weeks when i cracked the first one, just to see how things were coming along. the bottles were stored at room temp. first bottle was a total gusher. i moved most of the remaining bottles to the fridge, thinking i might have a bunch of bottle bombs on my hands.

    just cracked a bottle that's been sitting in the fridge for a couple days and the head and retention was really decent. still not quite where i'd like it to be, but not terrible. eureka...?

    also, the first beer was carbed with fizzy tabs and the second with priming sugar.
     
  14. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    Ferment cool in the low to mid 60s Fahrenheit, and don't use any soap on your glassware, only clean it with hot water. Done.
     
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  15. donspublic

    donspublic Grand Pooh-Bah (3,552) Aug 4, 2014 Texas
    BA4LYFE Society Pooh-Bah Trader

    I have noticed almost all beers I pour at home have a nice head with great lacing by doing this
     
  16. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Filthy glasses in this thread. Just filthy!

    Believe it or not, you can wash your glasses with soap and still have good head retention.
     
  17. mfowler314

    mfowler314 Devotee (375) Aug 12, 2015 New York

    I do wash my glasses with Ivory but then I do a thorough rinse. But this can't be the problem because when I pour a commercial beer the head is very good... it is only my homebrew that gets the big-bubbled head and dissipates fairly quickly.
     
  18. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    BBH means you need to chill the bottles longer before drinking. At least 5 days cold.

    Try it with the same batch. I'll bet the retention improves as well.
     
  19. mfowler314

    mfowler314 Devotee (375) Aug 12, 2015 New York

    Huh!!! That may be it!!! What I've been doing is just putting one or two in the fridge at a time and then drinking them with 1/2 to 2 days after that. Maybe that is it!

    I'll try it!! Actually, I think I have one porter left that has been in the fridge for a week.
     
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  20. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin


    It should work. A generic schedule for bottles is carb for 2 weeks and chill for 1 week before drinking.

    I prefer to chill pro beers for at least 4 days before drinking and notice a significant taste and aroma improvement vs consuming a quickly chilled beer.
     
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