it's for head-retention, right? Don't almost all styles want good head retention? So why don't we always use it?
Can somebody illuminate for me when this malt is appropriate to use and when it's not, and in what amounts? I've never used it before but always wonder about it because I love head. Who doesn't. I'm brewing a breakfast stout next week and considering adding it to the grain bill due to the reputation coffee and chocolate have for killing head. Also brewing a Belgian abbey at some point and considering either Carapils or a bit of wheat malt for head retention. Thoughts?
Im Voraus vielen Dank,
Andy
Can somebody illuminate for me when this malt is appropriate to use and when it's not, and in what amounts? I've never used it before but always wonder about it because I love head. Who doesn't. I'm brewing a breakfast stout next week and considering adding it to the grain bill due to the reputation coffee and chocolate have for killing head. Also brewing a Belgian abbey at some point and considering either Carapils or a bit of wheat malt for head retention. Thoughts?
Im Voraus vielen Dank,
Andy