Bubble question

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Here’s my problem:
My beers are good- meaning they taste great, they are clear they have
gas in them but:
My head always looks like coca cola bubbles- meaning large and disappearing.
This happens in all types of bears I make (well at least Belgian ales
Mexican style ales and wheat beers)
What’s my problem?
All beers are brewed from powdered malts, and  at relatively high
temperatures (above 25 C)
Thanks in advance, Michael

Re: Bubble question


You could try to use some grains next time.
Tell the guy at the brew shop what kind of beer you are trying to make
and he should be able to give you some specialty grains and crack them
for you.  When you brew, start with the grains in a hop sack or tied up
in some cheese cloth. (The brewshop may even have something called a
"grain sock") Place this in you brew kettel with the water you are going
to use and bring the temp up to 155F and hold there for half an hour.
Lift the bag out and let it drain and discard the grains.  Continue as
you would normally do.  This will give you a little flavor and color
more consistent with the style you are brewing and add some of the
protiens you need to hold a head.  Bubbles are, after all, just air
trapped in a wate/protien wall, but I won't go all Alton Brown on you. :)
Cheers
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead

Hippocampus > wrote:
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Re: Bubble question


I concur with Michael, doing a "mini mash" with some real grains should help
out.  Two of the best & most recommended grains for head retention are
CaraPils (also called Dextrine) Malt & Wheat Malt.  Very small amounts will
greatly improve head retention & stability.  (As a side note, you can also
use a light colored Caramel, Vienna, Munich & Flaked Barley Malts as well.)

Another thing you may want to consider is how clean your drinking wares are,
a mug or glass with the slightest amount of soap residue or oils on it will
greatly reduce head stability.  This can be solved by rinsing the inside of
your mug or glass well before pouring your beverage.

Hope that helps.

Kent

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Re: Bubble question



Carapils have worked wonders for my beers. Nothing like a nice bishop's
collar on your pint. I use about 0.5# per 5 Gal batch. I also clean my
pint glasses out with baking soda to remove soap resins with a
dedicated sponge.


--
stouthead94
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Re: Bubble question


Hello,

I'm very new to beer making (I've actually just put on my first batch or
Cream Ale) and I'd like to know if there is any way to get a nice head prior
to bottling. I have about 1-2 weeks left before I bottle. Is there anything
I can add with the sugar?

Thank you in advance,

Chris

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Re: Bubble question


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If you're seriously interested in getting a "nice" head on your beer, then I
have two ideas for you:

1)  Add just a little extra priming sugar when bottling.  If the recipe
calls for 3/4 cup of corn sugar, add one extra tablespoon.  This should
result in a bigger, "rocky" head (large bubbles).

2)  Boil a half pound of dry wheat malt extract in a little water to
dissolve, cool to 70 F, and add to your fermenter right now.  Let it ferment
out.  This would normally be done when adding the extracts in the beginning,
so this is a little late, and may extend your fermentation by a couple of
days, but wheat is a well known head enhancer and it shouldn't hurt to add a
little at this stage.  Prime as normal when bottling (I assume it's around
3/4 cup corn sugar for 5 gallons).  This should result in smaller bubbles
that cling to the sides of the glass, also known as "Belgian lace".  You can
do this for any recipe that doesn't already include wheat.

Other than that, make sure your glassware is absolutely spotless clean with
no trace of fingerprints or soap residue when you are ready to pour yourself
a glass.  This will ensure the head is as good as possible.  And monitor the
head during the pour to ensure you don't get too much or too little.
Practice makes perfect.  Good luck.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



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