Description

Harris Heads Up Heading Powder

Heads up improves head retention in all beers by enhancing foam stability. It improves foam cling and minimises problems resulting from contaminants (such as washing liquids) in beer glasses.

Directions

Heads Up is very easy to use.  Whisk 1 phial in half cup of water and thoroughly mix. Add to the beer towards the end of fermentation. Heads Up contains 3 phials to treat 3 x 23 litre brews. 2 phials may be used for a stronger effect. Sufficient for up to 3 brews.

What it is

What it does in beer and cider

Heads Up works by:

• Strengthening bubble walls in foam
• Reducing foam collapse over time
• Improving head retention on pour
• Helping foam cling to the glass

In simple terms: it doesn’t create foam, but it makes existing foam last longer and look more stable.

How it works (in brewing terms)

It reduces surface tension at the bubble interface and helps stabilise protein- and hop-derived foam structures. That makes the foam less likely to break down quickly once formed.

Where it’s used

• Bottled and kegged beers with poor head retention
• Ciders that naturally struggle to hold foam
• Commercial and homebrew recipes aiming for improved presentation

Important limitations

• It does not replace good foam-forming ingredients like proteins from malt or isomerised hop compounds
• Overuse won’t “fix” fundamentally low-foam beers
• It works best as a support additive, not a primary foam source

Benefits

• Protects beer foam against contaminants at dispense e.g. dirty glasses
• Enhances foam stability of beers with a naturally high level of foam inhibitors
• Improves foam cling to side of glass
• Improves measured head retention value in beers

Storage

Recommended storage conditions are a cool dry place between 5°C to 20°C. Do not freeze.

How it works

Heads Up uses a molecule possessing both hydrophilic and hydrophobic portions, thus modifying bubble wall characteristics. This concentrates at the surface of the bubble with the hydrophobic end interacting with gas molecules inside the bubble and the hydrophilic part in contact with water molecules outside the bubble in the liquid forming the bubble wall. There is less attraction between the hydrophobic groups than between the water molecules in which the Heads Up dissolves, so the reduced surface tension at the bubble surface stabilises the foam structure.

Product Description

Heads Up is a specially prepared food-grade propylene glycol alginate derived from brown seaweed. Brewers and cider makers use it as a foam stabiliser in beer and cider.