In the past, often times when I would pour a beer, it would have a good head on the beer and usually collapse, would collapse shortly there after, the beer always had a good taste and it didn't bother me, and on a rare occasion I would brew one that had good stability.
My most recent rye ipa, the head is like whipped icing, big head and just stays there and holds firm.
I did as I remembered that I normally had done in the past.
Now, given, it has been a good while since I brewed on my own equipment, since I was working in Alaska for the last two years.
This beer had-
~54% two row
~25% Rye Malt
~7% Caramel 60
~14% table sugar for fermentables
and a bunch of hops
with a single packet of US05 in ten gallons
Any ideas?
My most recent rye ipa, the head is like whipped icing, big head and just stays there and holds firm.
I did as I remembered that I normally had done in the past.
Now, given, it has been a good while since I brewed on my own equipment, since I was working in Alaska for the last two years.
This beer had-
~54% two row
~25% Rye Malt
~7% Caramel 60
~14% table sugar for fermentables
and a bunch of hops
with a single packet of US05 in ten gallons
Any ideas?