Destroying Head Retention

[smcluskey]

I know i have heard talk through various brewing network programming about certain proteins(?) being capable of forming a foam only once with great success. Meaning, head retention can be affected if you don't treat the wort correctly. I'm not sure where in the post-boil this is of concern. Should the cooled wort transfer from kettle to fermenter be quiet? I don't have a filtering set-up that is effective for that.

Does oxygenation agitate these head forming molecules(?) ??

Any insight would be appreciated.

[brewinhard]

I have heard this as well and I can tell you that I swirl my fermenters often to keep the yeast roused up in suspension either when brewing with a tricky strain (ie WY 3724 saison for example, or some english strains that drop out quickly) or when brewing a strong ABV% to keep the yeast working. I have not experienced any negative affects of this on my head retention in the finished product.

While it might be molecularly accurate, there are still a ton of protein molecules in finished beer that can maintain a good, full head on your beer. Maybe someone else will chime in that has had some issues with this.

[Ozwald]

Personally, I don't have an oxygen setup so when I transfer from kettle to fermenter I do it as violently as possible to aerate the wort. If it's going into a bucket or carboy I shake it up as well. No problems with head retention what so ever. Can't say I've ever heard of proteins that only create a 'head' once.

[Bugeater]

Commercial breweries don't worry about splashing post boil and neither should you. The two biggest process issues with head retention are extended protein rests which will break down the proteins too much, and with too violent a boil which will also tear the protein molecules apart.