Adam Posted October 4, 2003 Share Posted October 4, 2003 Gday All. Heres a little advice for all brewers that love a creamy head on their Ales. Its worked for me so give it a go. Firstly use a little more Corn Syrup, than most recipes call for. I use about 250 - 300 grams. Then when it comes to bottling, use a little less priming sugar. Use only about 3/4 the measure, wether that be a stubbie or largey. For Stouts or heavy ales you can go as low as half the measure. Then the final and most important one. If you can stand it !!! :shock: Let your beer secondary ferment for at least 4 months. I can just about guarantee a beautiful, creamy head that beads lovely to a good glass..........One other thing to try for the brave. Use Dextrose with your bottling. A full measure though !!! and let secondary ferment even longer for a really smooooth creamy ale. Cheers Adam. :P Link to comment Share on other sites More sharing options...
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