Enjoy the beer that you deserve.
Appearance: Poor Head Formation or Retention
Upon pouring your beer into a glass, you may be frustrated to find that it is unable to form or maintain a respectable head of foam.
- Grease or detergent residue in bottles, glasses, or brewing equipment inhibits good head retention.
- Forgetting to prime the beer leaves little chance for success in carbonation.
- Not enough conditioning time results in insufficient build-up of carbon dioxide.
- Excessive breakdown of proteins in the mash leaves insufficient material to form and retain a good head on the beer.
- A low-protein grist provides insufficient material to form and retain a good head on the beer.
- A faulty seal on bottle caps, or a chipped bottle mouth, prevents desired build-up of carbon dioxide.
- Carefully wash and rinse bottles, glasses, and brewing equipment. Avoid fat-based cleaners that can leave an undesirable residue.
- Be more attentive to your brewing tasks!
- Allow sufficient conditioning time for beer, one week for a typical ale, two weeks for a typical lager.
- Reduce the time and the raise temperature of the protein rest during mashing.
- Use wheat malt or heading compound.
- Replace damaged or poor quality capper and caps. Do not use bottles with twist-off caps, and replace damaged bottles.