I have a batch of Amber ale that has been carbonating in a corny keg at 35F/8 psi for a week now. When I pour it in a squeaky clean glass, the beer doesn't form any head. WTF?
Both line and tap are clean and sanitized. It sat in primary for three weeks. The hop charge is at the lower end of the acceptable range for the recipe, but this has never resulted in a head retention issue for me. I brewed a Kölsch with only an ounce of hops and it always formed an inch of dense white foam. Shake test confirms that the beer is capable of producing foam.
The difference between this Amber and the said Kölsch is that the former is hazy. The Kölsch didn't come out clear initially and I had to do a gelatin treatment to gain clarity. Although, I can't remember for the life of me if it initially formed head despite the lack of clarity. I should really keep a journal.
So, I'm asking are haze causing proteins still in suspension detrimental to head retention?
Both line and tap are clean and sanitized. It sat in primary for three weeks. The hop charge is at the lower end of the acceptable range for the recipe, but this has never resulted in a head retention issue for me. I brewed a Kölsch with only an ounce of hops and it always formed an inch of dense white foam. Shake test confirms that the beer is capable of producing foam.
The difference between this Amber and the said Kölsch is that the former is hazy. The Kölsch didn't come out clear initially and I had to do a gelatin treatment to gain clarity. Although, I can't remember for the life of me if it initially formed head despite the lack of clarity. I should really keep a journal.
So, I'm asking are haze causing proteins still in suspension detrimental to head retention?