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rom what I’ve read, I’ve always thought that wheat was supposed to help build a dense head on a beer. Recently I brewed a whole bunch of different wheat beers and the heads build fine while I’m pouring, but always disipate into barley a film on the top and by the end of the glass, the head is completely gone and the beer just looks ugly. What’s up with this, should I start adding some Carapils to my wheats and other beers that have been lacking in head retention. The grists of there beer were feel into 2 categories either being 66% wheat and 33% pils or viceversa depending on the style.
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Head retention is due to a lot of things. Instead of carapils, I use carafoam in my beers that use dextrin malts, I find it gives the beer a nice head.
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I have this same problem, but with all my beers. I find the solution is to drink faster.
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is your protein rest longer than 10 min? if it is, you may be chewing up the protein into way too small of molecules and the viscosity of the bubbles is so low (and that’s why the head falls quickly).
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Alright that sounds like a posibility because I’ve always done a 30 min long protein rest for my wheats
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Other factors can dissipate the head. Normally wheat lends a fine head, but if the glass or mug is washed in soap and not rinsed really well with hot water, it can disappear quickly. Any grease on the glass will affect it likewise. That’s why bars use a special soap-free cleaner for their glasses. Just something to consider.
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