Very slick indeed but quite pricey I thought.
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How long has the beer been in the keg? Do you carbonate at serving temp?
I've found that with higher serving pressures the beer will initially seem carbonated but has poor head forming and retention. Given time (maybe a week or so) the head seems to stabilize.
What I think might be happening is that the higher pressure is forcing the gas into suspension, which is why the beer seems carbonated, but that it's not fully dissolved into the liquid when I initially tap the keg. The pour is good, the carbonation seems to be there, but I get a thin fizzy head that dissipates quickly. A week or so later, it's a different story.
So, maybe you just need to be patient?
If I take a Corny to a party without bringing any CO2, the beer tends to get foamier and foamier as the pressure in the keg drops down. Eventually no liquid beer comes out.
So try a lower serving pressure with a longer pour, but not a really slow pour.
I think the beer might be overcarbed even for soda, but that would be a separate problem. I am not suggesting that the soda should carbed to the same level as beer if soda-like carbonation is what you desire.
If you pour straight down the middle of the glass from say 6 inches above the rim does a head form? In other words are we talking about head formation or retention.
It could well be the high ABV although that doesn't seem high enough to cause a total lack of foam. I believe pH can cause foam creation issues which is why many sour beers don't foam well.
It's certainly not too little co2.
I would say if no foam forms even from the pour described above you are going to have to look at the recipe.
I suppose it could be the flavoring you are using. Another experiment you could try to narrow it down is to carb the next batch up fully before adding the rootbeer flavouring and see if you get some foam then.
likely ingredients of a rootbeer flavouring extract would include wintergreen oil, and oil of cassia, and who knows what other oils so that could well be having an effect.
If that is the case you might have better luck adding the flavor at a different point in the process. There is a guy on here that makes a coconut milk stout that has actual coconut milk in it and he says he had no head retention problems so maybe see when in his process he adds the fatty stuff.
I'm somewhat intrigued by WLP 810 SF lager yeast. Would I have to double the size of my starter relative to an ale strain? Would I need to do a diacetyl rest? I've never worked with lager yeasts before.
Try less PSI.
I am going to brew a partial extract this morning. The recipe that I am following asks me to steep my grains and boil the extract and hops in 1 1/2 gallons of water and then add 2 gallons of chilled water to the glass carboy and then top up to 5 gallons. Is there anything magic about the 1 1/2 gallons for the steeping and the boil or could I just use 5 gallons since I have a wort chiller?
The story about this in the New York Times seems to indicate that the intent was to bring American Craft beer to the European market.
We are having an effect folks!!!!!!!!
If anything, Duvel made Ommegang better, not that it was bad, but they have moved it to another level. Now Boulevard has been putting out some outstanding beers lately so I'm not sure how they will take something like Tank 7 to another level. Should be fun to hide and watch.