Flat beer issues

[bub]

NEITHER CORN SUGAR NOR TABLE SUGAR ADD FLAVOR TO BEER...
THAT IS A BULLSHIT WIVES TALE
If you don't believe me ask Jamil. People who think this either learned it through rumor or used to make shitty beer with half ancient pre hopped extract and half sugar with red star yeast... you really think it was the sugar causing those flavors...
BUB

[meisterofpuppets]

How may gallons did you prime? 2.4oz. seems a little low.

But my guess is that your temp is to low. Bring it up to room temp. 68-72 and give it a week or two.

Do you have any carbonation at all? Did the bottle hiss when you cracked it?

I calculated the 2.4 ounces of sucrose to give me 1.8 volumes of CO2. There was a little carbonation, but less than I expected. A head didn't even form.

[BadRock]

Yeah, that should be close for 1.8 volumes. You just need to get that beer some heat.

[meisterofpuppets]

So I'm not just an Idiot for not expecting a head on a low carbed english beer? Should a beer with that carbonation kick up a head?

[BadRock]

So I'm not just an Idiot for not expecting a head on a low carbed english beer? Should a beer with that carbonation kick up a head?

How are you pouring it?

[meisterofpuppets]

I start at like a 45 degree angle and straighten it. It doesn't have a foamy head at the top. It just makes a few big bubbles that stay at the top for a second.

[BadRock]

Try pouring it a little more violently down the middle of the glass. This opens the beer up and expels the aromas. It will also build a nice head if you have enough carbonation and the necessary compounds.

[Koop]

Carbonation isn't the only factor to consider regarding head and head retention. I typically include Weyermann Carafoam or some wheat (or both) to enhance the head and head retention.

Having said that, I'm still mightily disappointed in the lack of carbonation in my amber ale bottled in 22 oz bombers with Muntons Carb Tabs. It had some Carafoam, but without carbonation there's no head.