Little (No) Head

[Istvan]

My first two batches ... a Pale Ale and a Robust Porter ... seemed to turn out well for a newbie. They had good taste and good aroma. But very little (or no) foam (head). Also, very, very little fizz when opened.

I was very careful to measure one-half of the normal bottling sugar for a half-batch, but no fizz. Both spent 2-3 weeks in primary (no secondary) and at least 3 weeks in bottle before tasting.

What did I do wrong ... or more importantly, what should I do next time?

[vance71975]

My first two batches ... a Pale Ale and a Robust Porter ... seemed to turn out well for a newbie. They had good taste and good aroma. But very little (or no) foam (head). Also, very, very little fizz when opened.

I was very careful to measure one-half of the normal bottling sugar for a half-batch, but no fizz. Both spent 2-3 weeks in primary (no secondary) and at least 3 weeks in bottle before tasting.

What did I do wrong ... or more importantly, what should I do next time?

Step up your priming sugar Use 3/4 the normal amount.

[safletcher]

I had this problem with my first lager recently. Maybe it was a function of the yeast I used (Wyeast Staro-Prague), but it just wouldn't carbonate. I asked a buddy for advice and he suggested I move it somewhere warmer (it was conditioning in the cellar) and that seems to have done the trick. It doesn't have a thick, luscious foamy head like some of my other brews, but it is now at least nicely carbonated.

So, I guess my advice is let it condition a while in a warmer location and see what happens.

[corkybstewart]

I would not use 3/4 cup for a half batch, that's way too much. I agree with Safletcher that it's probably temperature related. 70F is where you want the bottles to be to carbonate properly.

[BrewDog]

I would not use 3/4 cup for a half batch, that's way too much. I agree with Safletcher that it's probably temperature related. 70F is where you want the bottles to be to carbonate properly.
+1 -- up on top of the fridge is a nice warm spot for carbonating.

[sully626]

Definitely trust these guys with carbonating at 70, I had just run into the same problem with an IPA and I put the batch upstairs where it has been nice and warm this last week and it carbonated fine after being bottled 3 weeks ago. Btw, the ESB I bottled last week is already fully carbonated, took only 8 days. I am really glad I got the urge to try one, haha.

[Istvan]

Thanks everyone. I'll keep the priming sugar the same (half of 3/4 cup for half a batch) ... but put the bottles in a warmer environment. Lots of warm spots in the house.

Each batch is a learning experience ... but this is a fun learning experience.