Re: Head Retention Problem in Porter

On Mon, 8 Dec 2008 16:16:48 -0500, Denny Conn wrote
(in article <493D8EC0.13B7FFAB@xxxxxxxxxxxxxxx>):

John Sullivan wrote:


That's the very scientific article I had looked at, but I did revisit it
just
now, and one paragraph seems to address my issue:

"If foam forms, but quickly dissipates, you have all the protein you need,
but other factors are interfering with them. My suggestion in this case
would
be to make a yeast starter each time you brew, aerate well and control the
fermentation temperature of your wort as it ferments."

The only problem is that all three of these things were already addressed in
my brew process. I made a starter of1.030 wort, about 1.5 liters. I used
an aeration stone and O2 tank. And I fermented in the upper 60s, monitored
with a Fermometer. So I'm stumped. Next time I'll add a little Carapils,
maybe a little wheat, too. I was thinking maybe 1/4# each.

Also, the first sentence of the quoted paragraph would seem to fall apart
under scrutiny. In products that are not even supposed to have head
retention, such as carbonated cider and Barkshack Gingermead, you get foam
that quickly dissipates. I can't see this as suggesting these beverages
have
protein.

Darn it, John, you're not making this easy! ;) So, it sounds like
adding some high protein ingredients is the next thing to try. I think
in the case of cider and mead, you're seeing head formation solely due
to the carbonation. That would explain why it dissipates quickly.

----------->Denny

--
Life begins at 60...1.060, that is.

OK, I think I may have just hit on the solution. After considering the
possibility that soap residue may be a factor (we hand-wash here, lacking a
dishwasher), I took a beer glass, put a little white vinegar in, swished it
around, even scrubbed a little with my finger, then rinsed well. I'm sitting
here with 3/4 inch left in the glass, and there is a slight head on it.
Perhaps that was it all along. Yes, in fact the porter is much more
enjoyable now. Interesting.

John


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