Make sure your glassware is extremely clean. Any residual soap in the glasses will cause the effect you describe. Same goes for your bottling. Too much sanitizer can cause the same result. Aside from that most malts should have enough proteins to get good head retention. Lower mash temps also can effect lacing and head retention. I am guessing your mash temp was probably a little on the lower end of 150F. Higher mash temps converts some of those starches to dextrins which aid

Just finished brewing a California Common Beer or Steam Beer. Gave the wort a sip and it seems very tasty. OG hit on target, 1.051. Just added the yeast, a Saflager W-34/70 Dry Lagar yeast. This particular beer is a lagar that is femented at ale temperatures. I'm very excited about this brew because this will be the first one that I keg. Any advice on kegging would be very much appreciated.

I went to a family party tonight and my wife's uncle who owns TableTop Brewing in Cheviot had 3 different Brews for everyone. He had a Summer Ale which was kind of sweet and mainly for the women he said. His Oktoberfest was good but a little hoppy and the Red Ale was fantastic. He just opened the business and is one heckuva a guy who is passionate about his brewing. Go visit him you will be happy with the service.

I received a monthy from Northern Brewer today. They have tons of neat little gadgets you can purchase. I'm thinking about purchasing their AK47 Pale Ale.

The dunkelwiezen was a hit tonight. It got all used up. Someone brought an orange and after that it was all but gone. Can't wait for the Steam Brew to come. Kind of hoping it coincides with the birth of my first child. Regardless we are going to name it after him (Caleb's California Common Brew).

In a recent batch, I tried using Irish Moss for the first time for better clarity. The beer turned out incredibly foamy. The head was completely out of control. Is this from the Irish Moss? Or could it have been something else?

In a recent batch, I tried using Irish Moss for the first time for better clarity. The beer turned out incredibly foamy. The head was completely out of control. Is this from the Irish Moss? Or could it have been something else?

Doubt that it was the Irish Moss. I use it all the time. I have had this happen on occasion. Then a week later it's fine not sure why. May have put in a little too much priming sugar.

Doubt that it was the Irish Moss. I use it all the time. I have had this happen on occasion. Then a week later it's fine not sure why. May have put in a little too much priming sugar.

 

That would be my guess.

Anyone have a good brew for winter?

 

Plus, if there are any updates, lets hear them...

My last batch has been in the 2ndary for a few months. Any negatives when doing this?

My last batch has been in the 2ndary for a few months. Any negatives when doing this?

 

I'm pretty sure it depend on what you are brewing. I know I typically will only secondary for a month and then bottle. Sometimes, I won't secondary at all (using Irish Moss for clarity). However, I'm still pretty new to homebrewing.

Question for the more experiences brewers out there. Just made my first brew using liquid yeast. Only after two days, there is no fermentation. Should I wait longer? Should I re-pitch?

Put a Barleywine (first time for this style) into the 2nd 2 weeks ago and do not plan to bottle for at least a month. I did fill 4 bottles and primed them so I can try one every month to see how the brew changes between now and the time the whole batch is ready for drinking. I have no patience and cracked the first one this evening. Really really good already. Fruity, malty and smooth, and what a wallop it packs! Can't wait for this batch to ripen. Does anyone have any input into whether I should dry hop for the last two weeks in the 2nd?

Another question. I got a munton's, pre-hopped nut brown ale kit with some grolsch bottles I purchased. I want to use it as a base for an experimental brew. My plan is to use the Muntons, 2 pounds of grain malt and 6 pounds of a good amber malt from Listermans as my base. I am up in the air as to the quantity and type of additional hops to add to the brew. Suggestions?

Just bottled an Amber Ale last night. Tasted great and had a magnificent color to it. Can't wait to drink it.