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Old 11-29-2011, 09:07 PM   #1
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By additions to add during the brew process to aid in head retention?

Thanks!

 
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Old 11-29-2011, 09:40 PM   #2
MacGruber
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Oats or wheat work wonders. I love adding oat because of the mouthfeel.

 
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Old 11-29-2011, 09:42 PM   #3
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carapils, ftw. In my experience, oats have just the opposite effect (but do give a silky mouthfeel). Wheat is indeed helpful too. Also, hoppy beers always have great head retention.
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Old 11-29-2011, 11:40 PM   #4
cyclonite
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Yep, oats have a high oil content and will kill head retention/formation, but carapils or wheat work great.
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Old 11-29-2011, 11:49 PM   #5
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Flaked barley is great for head retention!

 
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Old 11-30-2011, 12:39 AM   #6
warex
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How much carapils would you need to add?

 
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Old 11-30-2011, 12:51 AM   #7
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Quote:
Originally Posted by warex View Post
How much carapils would you need to add?
Generally about .5 pound is plenty, but if you're using other crystal malt you could use less.
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Old 11-30-2011, 01:06 AM   #8
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Quote:
Originally Posted by cyclonite View Post
Yep, oats have a high oil content and will kill head retention/formation, but carapils or wheat work great.
Wow, tell that to my oats. I end up with a nice head that lasts all the way to the bottom when I use oats.

 
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Old 11-30-2011, 01:20 AM   #9
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Quote:
Originally Posted by RM-MN View Post
Wow, tell that to my oats. I end up with a nice head that lasts all the way to the bottom when I use oats.
I'd like to know how that works. Honestly, I've had the worst retention when using them. I made two oatmeal stout batches that had this exact problem, then passed the recipe to my bro in calif and same there. Very odd. My other beers (including the excellent bopils I'm drinking now) never suffer in this respect.
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Old 02-20-2013, 08:37 PM   #10
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Quote:
Originally Posted by Yooper View Post
Generally about .5 pound is plenty, but if you're using other crystal malt you could use less.
How does the water affect the head retention? I live in an area with an unusually high water ph (7.7) and a high bicarbonate level (229ppm) and have started to add at least 4-8oz of a crystal malt + 4-8oz of carapils to help balance the carbonate and aid in head retention with noticable results but not anything like Ed's IPA. I would like to achieve more head retention.

I know the easy route is to stop using local water and go RO and build up but I try to wiggle around this with the darker/roasted malts, at least until I get a better understanding of water modification. Would switching the water source be more beneficial or up the crys/cara amounts+some wheat?
I try to keep the crys/cara to about 10% but I have never tried adding a few ounces of wheat either. What would the Yoop do?

 
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