Homebrew with a Creamy Head
Looking for that creamy head on your homebrew? Don’t have a beer engine or nitrogen dispensing system? Here’s an inexpensive way to produce the results you’re looking for.
Using a 10-15 cc syringe, dispense a glass of beer at cellar temperature (50-55° F) with 6 to 8 psi. Using the syringe, draw a 10 cc sample of the beer. The holding the tip of the syringe just above the surface of the beer, shoot the sample back into the glass with a quick push of the plunger. If the beer is too carbonated, two shots may be required. Remember to leave extra head space in the glass.
This will produce the same milky, swirling mass of tiny bubbles which settle into a creamy, long lasting head as a beer engine or nitrogen. Because of the lower carbonation level, the beer will have creamy mouthfeel.
The creamy head is produced by forcing the excess Co2 out of solution. Serving the beer at cellar temperature, not only brings out the flavor, but reduces the amount of Co2 the beer can hold.
The same results can be achieved with bottled beers.