Head question

[bub]

Ok brewed Jamil's Maibock just kegged it last night, put it on ice and force carb'd it. after about 3 hours I pulled off the first glass, good stuff, but I noticed one thing. After the massive foam head (overpressure in keg) dissapated (then it was a bit flat) I t kept a small head (1/8 inch) that was extremely thick like cheesecake or keylime pie. It wouldn't go away and would actually break into pieces when drinking and reassemble when the glass was tilted back... this lasted over 30 minutes. What could cause this?

03-12-2006 Bock Bock Thanks Easterbunny Maibock

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Sunday March 12, 2006
Head Brewer: Brian Cihak
Asst Brewer: Wendy Cihak, Chloe Cihak
Recipe: Bock Bock Thanks Easterbunny Maibock

BJCP Style and Style Guidelines
-------------------------------

05-A Bock, Maibock/Helles Bock

Min OG: 1.064 Max OG: 1.072
Min IBU: 23 Max IBU: 35
Min Clr: 6 Max Clr: 11 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.072 Plato: 17.42
Anticipated SRM: 8.1
Anticipated IBU: 23.2
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

Actual OG: 1.072 Plato: 17.42
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 6.17 by Volume: 7.89 From Measured Gravities.
ADF: 82.4 RDF 68.6 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 71.58
Actual Points From Mash: 87.46


Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.061 SG 14.94 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 8.02 Gal
Water Needed Pre-Boil Gravity: 1.045 SG 11.10 Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.8 13.00 lbs. Pilsener Belgium 1.037 2
21.2 3.50 lbs. Munich Malt(light) America 1.033 10

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Mittelfruh Whole 3.80 15.4 60 min.
1.00 oz. Hallertauer Mittelfruh Whole 3.80 7.8 30 min.


Yeast
-----

White Labs 833


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs: 16.50
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.21

Tun Thermal Mass: 0.00
Grain Temp: 69 F

Dough In Temp: 168 Time: 0
Saccharification Rest Temp: 154 Time: 70
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 170 Time: 45

Runnings Stopped At: 1.010 SG 2.56 Plato


Total Mash Volume Gal: 6.32 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 2000 mL
Lag Time: 8.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 30
Primary Temperature: 55 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 11
Secondary Temperature: 50 degrees F

Original Gravity: 1.072 SG 17.42 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

Thanks BUB

[Ozbrewer]

Boob, i think thats a result of force carbontion, you should get better head forrmation/retntion after 2/3 days

[seanhagerty]

I agree with Oz.

It takes a while for the CO2 to get into solution properly. Let it sit for a couple days and even put it on ice while it sits. Cold liquds absorb more gases than warm liquids.

It look good.

Sean

[Big Chooch]

I have a similar problem every time I shake a keg. It normally dissapears within a day or two as the CO2 dissolves into the solution. I always have to remind myself that good beer can't be rushed.

[beerphoto]

I have a porter that does something very similar - but it was bottled. No keg, no force carbonation. It does seem to be overcarbonated as it pours with a HUGE head. When it finally settles down, it does the whole lumpy/clumpy head thing -- a result of overcarbonation?