Originally Posted by Blackhawkbrew
When I got home this afternoon there was still no activity in the airlock. I opened the fermenter to check for any krausen and ther was some! When I closed the lid the airlock bubbled over from the air releasing and then started to bubble. So I think I'm on my way.
I noticed the use of maltodextrin at bottling time, does this lend much to the final product? Also, I've never heard of head retainer. What is it.
Good on yeast activity.
Malto-d is a non fermentable sugar that adds "body" to beer.
Heading powder is generally gum arabic, which is a common food additive. It adds viscosity to a product and in beer that viscosity helps the head stay longer. Glutens act much the same way, but since we brew GF we need a little help.
My wife uses a spot remover in her dish washer. These are surfactants that break down surface tension and doesn't allow the water to "bead" on the glasses and leave spots when they dry. They leave a residue on the glass and glasses washed with this will cause the head to loose it's head by breaking down the surface tension of the bubbles. With a strong movement to lower the phosphate levels in dishwasher detergents they might start adding these surfactants to the soap itself. Run your beer glasses through a soapless hot water cycle only to remove this residue.