Ok, so I brewed up my IPA on Sunday and I come home yesterday to see it blowing off through the airlock. I rigged up a blow-off. Well, this beer is sitting on a chair in front of our TV (it is ~65 F at 4 ft off the floor) and I'm sitting there watching the foam come out. Later in the evening I decide I''d like a little glass of Chivas Scotch - neat - no ice. Now, my hop strainer is very efficient so I've got this nice clean foam coming out. As I was getting down towards the bottom of my Scotch, I thought, hmmm, what would blow-off foam (lots of proteins and hop oils) taste like in my Scotch? I dipped a couple fingers in the foam and then added it to my Scotch and swirled it in. I licked my fingers, and yup pretty bitter. Then I tasted the Scotch...................not bitter at all, but man, did this smooth out and add body to the Scotch!!!!! Being a scientist, I had to repeat the experiment again, this time with a lower quality Scotch. I drank half the Scotch to calibrate it's taste in my head and then added the foam. Same result. Much smoother with more body.
I know Kaiser has been a proponent of protein = body in beer, but it seems a lot of people haven't really picked up on this. It seems that the consensus is that if you want more body, then mash higher. While this may be true, it has resulted in people either ignoring or discounting the contribution of protein to the body of a beer. I'm thinking now that messing with protein is a much more efficient way to manipulate body. Of course it is very easy to simply mash higher.
I'm also wondering if the statement that "today's malts are well modified such that a protein reast is not needed" is being interpreted too blindly. The question arises in my mind as to what does "not needed" mean? Not needed for what? Good starch conversion? Lack of haze? I'm pretty sure this is true for both of these. However, just because it is not needed, that doesn't mean that it won't still benefit from other treatments. I've just started brewing my Pils series (4 similar brews only changing late addition hops) and I tried a 20 min protein rest at 124 F (I've been doing just 5 min. at 130 F). Man did this beer have a head of foam on it when it went into the fermenter. Even the addition of my normal amount of Fermcap-S didn't totally knock it down. I'm very curious to see what the body is going to be on this series of beers.
Now with this IPA I grabbed the foam from, I "cheated" as I've found that lots of hopping often leads to poor head so I added 1/2 lb of carafoam. The foam coming out of the airlock when I got home had made a nice 3D sculpture, almost doubling the airlocks size because the foam was so rock steady. This might be a simpler way to get more useful body contributing proteins, similar to the additions of other specialty malts to mimic the results of a decoction
I know Kaiser has been a proponent of protein = body in beer, but it seems a lot of people haven't really picked up on this. It seems that the consensus is that if you want more body, then mash higher. While this may be true, it has resulted in people either ignoring or discounting the contribution of protein to the body of a beer. I'm thinking now that messing with protein is a much more efficient way to manipulate body. Of course it is very easy to simply mash higher.
I'm also wondering if the statement that "today's malts are well modified such that a protein reast is not needed" is being interpreted too blindly. The question arises in my mind as to what does "not needed" mean? Not needed for what? Good starch conversion? Lack of haze? I'm pretty sure this is true for both of these. However, just because it is not needed, that doesn't mean that it won't still benefit from other treatments. I've just started brewing my Pils series (4 similar brews only changing late addition hops) and I tried a 20 min protein rest at 124 F (I've been doing just 5 min. at 130 F). Man did this beer have a head of foam on it when it went into the fermenter. Even the addition of my normal amount of Fermcap-S didn't totally knock it down. I'm very curious to see what the body is going to be on this series of beers.
Now with this IPA I grabbed the foam from, I "cheated" as I've found that lots of hopping often leads to poor head so I added 1/2 lb of carafoam. The foam coming out of the airlock when I got home had made a nice 3D sculpture, almost doubling the airlocks size because the foam was so rock steady. This might be a simpler way to get more useful body contributing proteins, similar to the additions of other specialty malts to mimic the results of a decoction