Head Retention in hot weather

[MARMITE]

I've noticed in the hot weather recently that the head retention on my beers isn't as good as normal. I am storing my bottles in the garage and then transferring them to a wine fridge set at 12C for a couple of days prior to drinking. The head formation is OK but soon collapses. Could it be that the 2 days isn't sufficient to absorb and retain all the CO2 in solution?

[maxashton]

Head formation is more about the components in your beer, and what's on the glass than a function of carbonation. If the mouthfeel is ok and it feels carbonated, then it's carbonated. Head dropping out quickly is usually to do with either something on the glass (dishwasher rinse aid, dishsoap, etc), or something in the beer.

[hoppingMad]

I've noticed in the hot weather recently that the head retention on my beers isn't as good as normal. I am storing my bottles in the garage and then transferring them to a wine fridge set at 12C for a couple of days prior to drinking. The head formation is OK but soon collapses. Could it be that the 2 days isn't sufficient to absorb and retain all the CO2 in solution?

Can you say the head retention was better within the same batch on colder days ? or is this a different batch altogether.

[mysterio]

Make sure your glass is spotless, dishwasher isn't enough.

Higher gravity beers will retain head better because theres more ingredients in them. For lower gravity beers, try using a small percentage of malted wheat.

[MARMITE]

Head retention seems to be better on colder days within the same batch

[mattmacleod]

Higher gravity beers will retain head better because theres more ingredients in them.

Only to a point. Alcohol can kill head retention as well.

Beer foam is a pretty complicated topic, but I've never heard of temperature being an issue.

[maxashton]

In light that head retention is better in cold temperatures, i suppose it must be that the co2 isnt able to be absorbed. Try this instead: bottle in ordinary fridge (what, 4-5c?) then take it into your wine chiller for an hour or two before you serve.

[CrownCap]

If you can keep your head when all about you
Are losing theirs and blaming it on you...
...Yours is the Earth and everything that's in it,
And - which is more - you'll be a Brewer my son!


Sorry, couldn't resist.

[mysterio]

Only to a point. Alcohol can kill head retention as well.

I've heard this, but all the high gravity beers i've made (old ales, tripels, IPAs) have had brilliant head retention. Perhaps if the fermentation is badly handled, there are other by-products damaging head retention. I've heard of an experiment whereby alcohol was added post-fermentation to one of two identical beers and the foam stability wasn't altered in the high alcohol one.

[hoppingMad]

Head retention seems to be better on colder days within the same batch

OK assuming you are familiar with the importance of a glass with no traces of either fat or detergent, the next question is, what was your pitching rate ?

[MARMITE]

Pitching normally as per Mr Malty but I've been a bit short a couple of times

[hoppingMad]

same here, but I'm learning plenty. eg. how a good pitching rate helps, or to put it another way, how a poor pitching rate contributes to poor head retention.

Did a bock not long go and posted about my poor head retention, there is a reasonable head at the pour which lasts only about a minute, then completely disappears. This was brewed just before I learned about proper pitching rates and in particular, for lagers.
To be more specific, I had never read on the Saf S-23 sachet, that x2 ( or even x3) sachets should be pitched for cold fermentations. Duh

Thats history now, and I'm excited about starting my yeast bank, propagating yeasts and making decent starters. First batch from a stepped up starter has been a great success.