Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Bard's Carbonation

Reply
 
LinkBack Thread Tools
Old 05-25-2012, 11:55 PM   #1
brieuxster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: St. Brieux, Saskatchewan Canada
Posts: 153
Likes Given: 5

Default Bard's Carbonation

I am perplexed by pouring a Bard's into a glass. This beer seems to have little ability to retain the CO 2 . Is this a problem with Bard's or sorghum malt beers.
While I am looking for a dark Gf beer similar to a stout, is Bard's behavior "typical "?

__________________

Dan Hunt

brieuxster is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2012, 02:41 AM   #2
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 578
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by brieuxster View Post
I am perplexed by pouring a Bard's into a glass. This beer seems to have little ability to retain the CO 2 . Is this a problem with Bard's or sorghum malt beers.
While I am looking for a dark Gf beer similar to a stout, is Bard's behavior "typical "?
There's so many variables involved, but I've found that using maltodextrin in my brews ensures decent head retention. GF Oats help as well.

Part of the reason that most of the commercial GF beers don't have good head retention is that they are fairly thin, light beers. The heavier beers I've tried (Greens Amber and Dubbel) had significantly better head retention.
__________________

That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

dorklord is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2012, 04:59 AM   #3
brieuxster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: St. Brieux, Saskatchewan Canada
Posts: 153
Likes Given: 5

Default

Well no yellow fizzy GF beers are planned. Thanks for the reassurance.

__________________

Dan Hunt

brieuxster is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2012, 05:04 AM   #4
thanantos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , MICHIGAN
Posts: 283
Liked 10 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by dorklord

There's so many variables involved, but I've found that using maltodextrin in my brews ensures decent head retention. GF Oats help as well.

Part of the reason that most of the commercial GF beers don't have good head retention is that they are fairly thin, light beers. The heavier beers I've tried (Greens Amber and Dubbel) had significantly better head retention.
What amount of maltodextrin seems to hit the mark for most beers/brewers? I've added 4 oz each to the two batches I have fermenting right now, but I haven't used it before.
__________________
thanantos is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2012, 12:44 PM   #5
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 578
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by thanantos View Post
What amount of maltodextrin seems to hit the mark for most beers/brewers? I've added 4 oz each to the two batches I have fermenting right now, but I haven't used it before.
I usually use 4 oz, but if I were trying to make a really heavy beer, I'd not hesitate to double that.

It depends on what else you are using in the recipe, of course, for example, in the stout I made, I used some GF oats, which seems to contribute a bit to that heavy mouthfeel, so 4 oz was enough, but in the dubbel I made (with sorghum and cooked candi sugar) I think 8 oz would have been an improvement.
__________________

That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

dorklord is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2012, 02:51 PM   #6
igliashon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

I have to echo the maltodextrin. My first three beers didn't use it, and while the very first one (which used a combo of roasted quinoa and oats) had great head retention, the others did not. But everything I've brewed since has had appropriate head for style. I use 2 to 4 oz in a 3 gallon batch. Beats the pants off anything off the shelf except for maybe Green's.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools