Looking for ideas to increase head retention. Our beers currently don't have any. We have good lacing on the glass, but none of that light fluffy foam. I've pressure checked our carb stones, we have good flow. I use the minimum amount of biofine for clarity. Our water chemistry is good and we carbon filter. Malt doesn't seem to have any effect, our wheat beers don't have any head. Our CO2 volumes range 2.3-2.5 after packaging, so its not like the beer is flat. I've heard spunding with natural carbonation can work but my tanks aren't pressure rated for that kind of thing. I don't personally care about head retention but it's definitely part of the sensory experience for the customer, so it's something I'd like to perfect. Ideas?
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As was said take a look at every step in your process post fermentation and see if there is a place where the beer foams up. You get one shot at head. If you foam up prior to glass you will have nothing left for the glass. First place I would look is.... What procedure are you using to carbonate your beer? That and filtration are areas that are usual suspects. Cheers.Joel Halbleib
Partner / Zymurgist
Hive and Barrel Meadery
6302 Old La Grange Rd
Crestwood, KY
www.hiveandbarrel.com
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