Subject: Killer head!
Date: 1992-04-10 19:10:35 GMT
Have noticed a tendency for my beers to produce a rediculous amount of
foam as they mature. My latest example is a light ginger lager which
I bottled about three months ago. At this point, if I pour it (out of
the fridge) into a glass at room temperature, *ALL* of it turns to
foam! Into a chilled glass, and I get less than an inch of beer and the
rest is foam. I resorted to drinking out of the bottle, but as soon as
it hits my palate it turns to FOAM. The CO2 flies out of solution so
fast I can barely hold it in my mouth! Also, if I simply wait
patiently for beer to collect underneath the foam in the glass, it is
quite flat. And this used to be my best batch!
So let me describe my technique. I am still a lowly extract brewer.
In all my beers so far I have added a third of a stick of brewer's
licorice (30 minute boil or so). I boil about two gallons of wort for
a five gallon batch, and pour it into a carboy with two gallons
of cold water, and then fill it to the top with cold water. I let the
trub fall out over night, rack, and pitch.
I know there's lots of room for improvement in my procedure, and when
I have the time, energy and money all at once, I will improve. Until
then I am asking you-all out there "Are there any specific
adjustments I can make that will prevent this weird heading behavior?"
Reinheitsgebot <-- "Keep your laws off my beer!" <-- email@example.com
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