wolfboy
Active Member
In Ontario Canada, there is a pretty decent pilsner call "PC pilsner". Its a decent beer to have while waiting for the next homebrew to mature, only for a low price (in Canadian terms) of ~$1 a beer. The label doesn't hide that fact that it is brewed with no preservatives, and with only spring water, malted barley, corn and hops. It has a nice clean taste, with a tad of corn. What intrigues me the most is the head formation on this beer has after a gentle pour.
A few seconds after the pour the head remains an inch thick, almost egg white like in consistency. Carbonation isn't severe, but the head remains there for a good 5min. The head does settle down to the liquid level soon after that, indicating poor retention.
My question to those who are interested is: how can one achieve an egg white like head in a homebrew? And also to make sure it has retention?
My all grain mashes in the past used an extensive protein rest, and that killed the head. With that knowledge, how else can one get a beer with lots of foam? with only bottle conditioning?
Thank you
A few seconds after the pour the head remains an inch thick, almost egg white like in consistency. Carbonation isn't severe, but the head remains there for a good 5min. The head does settle down to the liquid level soon after that, indicating poor retention.
My question to those who are interested is: how can one achieve an egg white like head in a homebrew? And also to make sure it has retention?
My all grain mashes in the past used an extensive protein rest, and that killed the head. With that knowledge, how else can one get a beer with lots of foam? with only bottle conditioning?
Thank you