Does head improve with time?

[Popspicker]

Cylinder or natural carbonation ?
Is there any difference in the head produced?
Do any of these types of head improve with age?

I ask because I remember an attempt at home brewing years ago as producing a creamier, lacing down the glass head.
This is concerning a DME bitter, by the way.

 

[borischarlton]

Hi,

When I first started getting head it was ok, in a mediocre kind of way, but now with much experience and hard practise the head that I am getting is just great. So in answer to your question, yes, gettin head sure does improve with time.

:thumb:

 

[The Goatreich]

:rofl:

 

[The Ginger Ninja]

 

[Popspicker]

Ar Ar !...You've been watching too many Carry on films mate.

 

[eggman]

When I first started getting head it was ok, in a mediocre kind of way, but now with much experience and hard practise the head that I am getting is just great. So in answer to your question, yes, gettin head sure does improve with time.

:rofl: :clap:

 

[Vossy1]

Though there are far more knowledgeable brewers on the forum to answer this question I'll give it my best :thumb:
There are many factors that affect the formation of a good head on a pint, some are embedded in the making of the beer itself, others the way it's served, so lets tackle a few starting with serving...that's easiest.

Clean glasses, any amount of grease on the glass will severely impact on the pints head.
It's actually possible to see the pints head vanish after a 1st sip depending on the tasters lips and what they've been eating beforehand, lipstick etc!...ooh err missus :lol:

Head, the formation of. It's simply not possible to get the same head as you get in the pub other than by using a beer engine at home. Using taps (like the ones I have(enodis)) gives a good head but the bubbles are far too large to be sustained, and the level of agitation in the beer is far too low to give the creamy 'taste' you associate with cask ale at the pub. A way of maximising your pints head at home is to use a nucleated glass. You could always try pulling a volume of beer into a large syringe and then pushing it back into the pint (aka a pocket beer engine, (ask Aleman if unsure))... this simple method will starkly illustrate the difference between a bottle and cask pint...believe me Most home brew beers are served over carbonated. The first thing you'll seen done at a beer judging event is the beer being poured from a reasonable height to knock some of the C02 out. If you want to try this at home, pour 2 pints at the same time, drink one as is, leave the other one for a while, see if they taste the same.

The brewing. The actual contents of your grist can dictate the head before you've even brewed the beer, though ironically fatty grists can also give the best heads (stouts containing oats etc)

IME, the key to a tight/creamy/long lasting head is two fold. The beer has to be well made and it HAS to be served through a beer engine. If you ever get the chance, pull a shop bought bottled pint through a beer engine at home, and then taste it against the bottle poured into a glass....you won't think they're the same product :shock:

As most of us don't have beer engines at home we have to 'make do' with the way we serve our beer (from the bottle or keg) and it'll do most of the time

As for time affecting the head of the beer, the simple answer is yes, the problem is that a more complicated answer is probably impossible at this time. A lot of the brewing process is still unknown scientifically, and I would imagine long term conditions are at the very bottom of the list of commercial brewers to do's list, it's all about getting it out to market as soon as possible

 

[Jon474]

Nice one Rob! Although, rather worryingly, your post makes it sound like a solo sport.

The thing about the head on a beer...which I have not really understood until sort of now...is that it is finite. The bubbles and the foam you get in a beer are pretty much a one-time only event. Use them up in the early stages of brewing a pint of beer - careless handling or transfer - and you don't get the option of having them again.

Be very careful with your beer foam. Create the conditions in which you can make it...and keep the foam hidden/inactive until you serve the pint.

Take care.
Jon

 

[Popspicker]

Thanks Vossy
Appreciate that mate

 

[Moley]

Does head improve with time? Well maybe, up to the point where you get married, and then you can forget it.

Sorry Popspicker, but a question like that on a forum like this is bound to draw a different kind of reply to what you were looking for.


With bottle conditioned beers, age certainly does make a difference. I have noticed that with a fairly young bottle you get big bubbles which don't last long, but with an ale which has been stored for a few months you get smaller bubbles which will form a head that will last to the end of the glass. It's almost like the gas gets ‘further into’ the beer with time.

 

[Popspicker]

Cheers Moley
That sounds encouraging...I take it that goes for keg too ?

 

[BarnsleyBrewer]

Has anyone used that beer heading ingredient that Murphy's sell, if yes does it work ??

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