Hi
Made the jump to all grain a few brews ago, with the majority being ales (IPA, Bitter etc). Whilst I'm putting personal preferences to recipes I'm not varying too much...
Whilst I'm delighted with taste, body, clarity, carbonation levels etc of brews, I'm finding that head retention and lacing (or lack there of) is an issue. Didn't really have this issue with kits or extract brewing (generally mash at between 65-70C as advised in recipe).
Have tried a few different things eg not using soap based cleaners or glasses or equipment and/or thoroughly rinsing, messing with higher alpha level hops (without effecting bitterness too much), using crystal or small amounts of wheat (without effecting flavour or clarity too much).
What's your water like.
What sort of carbonation levels do you aim for? I tend to add about 10% wheat but I know the general advice is that you shouldn't use quick fixes like that when the head retention issues are caused by some other problem.
As mentioned already adding wheat or caramel and crystal malts should improve head retention.
Also mashing a little higher will improve body of the beer but will also improve head retention and lacing.
Maybe post the recipe?
Thanks for the replies.
Not an issue with a specific recipe, more a general problem.
Had thought the water may be an issue as it's pretty hard (Galway tap water). Can get softened water from work, which I've used previously for Pils to good effect. Do you think this could improve Ale head retention?
I tend to work on about 75g of caster sugar to batch prime a 23l Ale brew. The carbonation of the beer always seems about right with a nice head when poured, but it disappears without any trace within 30-60 seconds.
Have used wheat & crystal before but at less than 5%. Will maybe look at increasing up to 10% and mashing at a higher temp.
Anyone used/recommend a heading agent?
Thanks
K
Quote from: kman on September 15, 2016, 09:03:39 AMI tend to work on about 75g of caster sugar to batch prime a 23l Ale brew. The carbonation of the beer always seems about right with a nice head when poured, but it disappears without any trace within 30-60 seconds.
I'd say that's too little. I use this tool HERE (http://hbd.org/cgi-bin/recipator/recipator/carbonation.html) and it would recommend another 30g or so if you're making a pale ale or pilsner.
In saying that, it depends on what style you're brewing and what you prefer. Haven't used any heading agents so can't comment on those.
Yeh 75g is WAY too low
Quote from: Pheeel on September 15, 2016, 10:30:47 AM
Yeh 75g is WAY too low
Really? I'd use 80g to bottle 20L at 2.0 volumes most of the time. What are ye using?
Last ipa i carbed was at 2.6 vols and was judged to have moderate carbonation. Mu weizen gets 3.0 vols
Whats your set up for boiling? How much yeast are you pitching, how long do you leave it in the fermenter, etc? So many reasons for bad head retention.
Quote from: cruiscinlan on September 15, 2016, 07:22:06 PM
Quote from: Pheeel on September 15, 2016, 10:30:47 AM
Yeh 75g is WAY too low
Really? I'd use 80g to bottle 20L at 2.0 volumes most of the time. What are ye using?
You'd want to be getting closer to 100g. It'll depend what kind of sugar though. I use brewing sugar
Quote from: kman on September 15, 2016, 09:03:39 AM
Thanks for the replies.
Not an issue with a specific recipe, more a general problem.
Had thought the water may be an issue as it's pretty hard (Galway tap water). Can get softened water from work, which I've used previously for Pils to good effect. Do you think this could improve Ale head retention?
I tend to work on about 75g of caster sugar to batch prime a 23l Ale brew. The carbonation of the beer always seems about right with a nice head when poured, but it disappears without any trace within 30-60 seconds.
Have used wheat & crystal before but at less than 5%. Will maybe look at increasing up to 10% and mashing at a higher temp.
Anyone used/recommend a heading agent?
Thanks
K
http://www.brewersfriend.com/beer-priming-calculator/ is the site I use. Never had a real problem with the carbonation except the first time I cold crashed where I entered in the lower temperature if the beer. It gave me lower amounts of carbonation sugar & I ended up with a pretty flat beer. I subsequently used the fermentation temperature & all was well again.
Shanna
Yep the Brewersfriend calc is the bees knees