I cracked a bottle of my Thomas Coopers Wheat yesterday and when I poured it into the glass it had a really nice white head on it. Very 'spritzy' in fact, but within about 15 seconds the entire head was gone and the beer looked rather flat. There were some bubbles rising from the bottom, but very few.
It was a simple K&K recipe, with the T.C Wheat and a can of wheat malt extract with the kit yeast, I used dextrose to prime the bottle.
The beer was bottled on the 28/9, so not quite 2 months in the bottle.
The glass had been dishwasher cleaned beforehand and the next beer I poured, into the same glass, but from my keg, (a Czech Pilsner style beer) had a nice creamy head that stayed until the beer was finished.
Do wheat beers really need to be consumed so much earlier after bottling or could it be something else that caused the beer to lose its head?
It was a simple K&K recipe, with the T.C Wheat and a can of wheat malt extract with the kit yeast, I used dextrose to prime the bottle.
The beer was bottled on the 28/9, so not quite 2 months in the bottle.
The glass had been dishwasher cleaned beforehand and the next beer I poured, into the same glass, but from my keg, (a Czech Pilsner style beer) had a nice creamy head that stayed until the beer was finished.
Do wheat beers really need to be consumed so much earlier after bottling or could it be something else that caused the beer to lose its head?