GinSlinger
Well-Known Member
I've searched, and found some threads touching on this but nothing directly.
So, is Carapils cheating in the quest for rocky head formation?
I love Denny's Rye, and marvel at the head on it from 3% Carapils and 3% wheat. But, I kind of feel like that's cheating (no offence Denny!!) if Duvel can have a rich head with just Pilsner malt and sugar.
I've been following the common advice around here and keeping crystal additions to under 10%; and failing at producing rich, creamy, foamy heads on my (bottled) beers.
So, I've been looking around for suggestions for how to boost head formation, let alone retention. All I see is to add Carapils (not what I'm looking for), skip the protein rest (doing that, done that) or add a foaming adjunct. Well, none of that is helping.
Surely you guys are getting some foam on top of your SMaSHes, right? What am I needing to do? I've mashed at 148 (wit and BGSA), 153, 155, 156. I'd rather not go much higher than that for my bitters and pale ales, but maybe that's the key (I fear too much sweetness). I know that protein is the key, and one can add a number of adjunct grains to boost protein, but how is it "supposed" to be done?
So, is Carapils cheating in the quest for rocky head formation?
I love Denny's Rye, and marvel at the head on it from 3% Carapils and 3% wheat. But, I kind of feel like that's cheating (no offence Denny!!) if Duvel can have a rich head with just Pilsner malt and sugar.
I've been following the common advice around here and keeping crystal additions to under 10%; and failing at producing rich, creamy, foamy heads on my (bottled) beers.
So, I've been looking around for suggestions for how to boost head formation, let alone retention. All I see is to add Carapils (not what I'm looking for), skip the protein rest (doing that, done that) or add a foaming adjunct. Well, none of that is helping.
Surely you guys are getting some foam on top of your SMaSHes, right? What am I needing to do? I've mashed at 148 (wit and BGSA), 153, 155, 156. I'd rather not go much higher than that for my bitters and pale ales, but maybe that's the key (I fear too much sweetness). I know that protein is the key, and one can add a number of adjunct grains to boost protein, but how is it "supposed" to be done?