Bamsdealer
Well-Known Member
So, now that I've got plenty of brews under my belt I'm going back to my third beer... an IPA that called for carapils. Since that beer, I've always came up with my own recipes and haven't used any malts or adjuncts specifically for head retention or a thicker body with the exception of an oatmeal stout I recently brewed.
The dozen or so all grain beers seemed to have an appropriate head and head retention for the style. The beer that used carapils had an almost ridiculous head. Fluffy. To the point I could scoop it out and it would retain its shape for some time. That was only a half pound in a 5 gal batch.
Seems completely unnecessary to me, and creates what seems to me an artificial or manufactured mouthfeel/head. Any expertise out there with dextrin malts?
The dozen or so all grain beers seemed to have an appropriate head and head retention for the style. The beer that used carapils had an almost ridiculous head. Fluffy. To the point I could scoop it out and it would retain its shape for some time. That was only a half pound in a 5 gal batch.
Seems completely unnecessary to me, and creates what seems to me an artificial or manufactured mouthfeel/head. Any expertise out there with dextrin malts?