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Old 03-03-2011, 06:18 AM   #1
RonPopeil
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Default Tips for thick meringue like head.

A friend and I would like to make a pale ale in the style of Stone's pale ale. One of the qualities we loved about it was the thick gooey head which crowns the beer all the way down the glass while drinking. Great flavor is one thing but having that visual indicator of quality and really just looking at it brought a little something extra to the experience. I've heard things about heat malt and flaked barley being added but I'm not positive what those directly translate to in terms of a bubble cap for this brew. I've also heard things about hops and yeast playing a role as well though hops will be provided in full for this one.


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Old 03-03-2011, 01:59 PM   #2
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I have always had good head on my beers. I usually use 1-2oz of torrified wheat. It seems to work well.


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Old 03-03-2011, 02:03 PM   #3
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a half pound of carapils works wonders also
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Old 03-03-2011, 02:46 PM   #4
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Quote:
Originally Posted by JRems View Post
I have always had good head on my beers. I usually use 1-2oz of torrified wheat. It seems to work well.
I use flaked wheat in about all my brews, usually about 8oz.
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Old 03-03-2011, 02:57 PM   #5
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wheat.
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Old 03-03-2011, 04:58 PM   #6
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Yup, i get it with flaked oats.
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Old 03-03-2011, 05:04 PM   #7
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Start experimenting with different amounts of carafoam/carapils... Flaked barley, and oats, will make for a more hazy brew. Nothing wrong with that, just be prepared for it in the glass.

You could, also, opt for a stout tap, or creamer faucet... If you use the stout tap, you'll want either beer gas, or nitrogen behind it (carbonate the brew normally first, then put it onto the beer gas/nitro)...

When I can finally get to kegging (next place I move to) I plan on using creamer faucets as well as setting up a stout tap (eventually)... That way, I'll be able to pour out the brews as I wish. Even with the creamer faucet, you don't have to use the creamer function all the time, just when you want it.
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Old 03-03-2011, 05:41 PM   #8
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Quote:
Originally Posted by dpjosuns View Post
Yup, i get it with flaked oats.
How do you use oats though? Just dump it into the mash?
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Old 03-03-2011, 05:55 PM   #9
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Mr. Popeil, can't you just invent something that does this for you?!?!
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Old 03-03-2011, 06:11 PM   #10
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Quote:
Originally Posted by Shooter View Post
Mr. Popeil, can't you just invent something that does this for you?!?!
I don't know about that, but I am reasonably sure that he adheres to the "set it and forget it" method of force carbonation.


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