First Belgian concerns, please teach me.

[Dovage]

I bottled my first Belgian, and put some in 1 Liter Bottles, and some in 16oz. PET plastic bottles. First it carbed up in 9 days, which seemed really fast to me.
(I squeezed the bottles, they were hard as a rock) After 2 weeks I sampled the partial bottle I had, it tasted great was nicely carbed but had zero head.

So my questions are should I be concerned it carbed so fast, and will the head increase? I don't plan on enjoying these until at least September.

Here is the recipe:
5lb. Pilsner 2Row
1lb. Munich Malt
1lb. Amber Candi sugar (Last 10 Min. of boil)
1oz. Hallertaur Hops (60min)
1 Vial Abbey Ale yeast (WLP 530) no starter
It is a 2 gallon batch.
Mashed at 154
Fermented at 70 degrees for 24 days
OG-1.064
FG-1.008
Thanks for any feed back

 

[daksin]

They may carb a little more which will help your head. Otherwise, not much is going to happen to improve your heading- I suggest a nice aggressive pour. If your glass is VERY CLEAN (not washed with a rinse aid) and rinsed well, that will help things the most.

 

[KeystoneHomebrew]

Unless you introduced bad detergents, your head retention happened on brew day. Try lowering your mash temp two degrees for the next batch, or add in some wheat. That'll help a lot.

 

[Dovage]

They may carb a little more which will help your head. Otherwise, not much is going to happen to improve your heading- I suggest a nice aggressive pour. If your glass is VERY CLEAN (not washed with a rinse aid) and rinsed well, that will help things the most.

Update--- After a few more weeks conditioning and carbing up my Belgian does have a decent head when poured. It disapates quickly but it's good enough for me.