I don't know what is happening here, but my wheat beers will not hold a head. They pour from the tap with a nice head, but within a minute or two, nothing. Also no tide marks left on the glass.
A lot of people add wheat to their beer to aid head retention. It doesn't seem to help my wheaties.
I know most peoples first reaction is going to be, dirty glass, but I don't think so. I have two taps on my fridge, and the other tap has a 100% malt/barley beer and absolutely not problems with head retention and tide marks down the glass. This is the second wheatie batch I've made with the same issue. I've probably made 30 malt/barley batches between the wheaties, with no head retention issues.
I'm thinking it is something to do with my process. My wheaties are fairly simple and are quite tasty, but visually , shite. Here is my recipe/process:
50/50 JW malted wheat and pilsener. Hallertau for 60 minutes. Wy 3068. Single infustion @ 66 degrees. Batch sparge. 60 minute boil. Ferment @ 18 degrees gradually increasing the temp to 22 degrees over the ferment.
Has anyone got any insight into what is happening here?
A lot of people add wheat to their beer to aid head retention. It doesn't seem to help my wheaties.
I know most peoples first reaction is going to be, dirty glass, but I don't think so. I have two taps on my fridge, and the other tap has a 100% malt/barley beer and absolutely not problems with head retention and tide marks down the glass. This is the second wheatie batch I've made with the same issue. I've probably made 30 malt/barley batches between the wheaties, with no head retention issues.
I'm thinking it is something to do with my process. My wheaties are fairly simple and are quite tasty, but visually , shite. Here is my recipe/process:
50/50 JW malted wheat and pilsener. Hallertau for 60 minutes. Wy 3068. Single infustion @ 66 degrees. Batch sparge. 60 minute boil. Ferment @ 18 degrees gradually increasing the temp to 22 degrees over the ferment.
Has anyone got any insight into what is happening here?