Carapils in every batch
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shafferpilot
Well-Known Member
chill haze? I don't know this personally as all my beers are at least a bit hazy, but I've heard carapils causes haze.
Kai
Well-Known Member
If you're mashing it with 2-row or just about anything with surplus enzymes, it shouldn't give you any starch haze.
It gives dextrine sweetness and adds some smooth body. So, if you want more of that in your beers, go wild. If you're ever going for a light body or a really crisp dry finish you might want to avoid it.
It gives dextrine sweetness and adds some smooth body. So, if you want more of that in your beers, go wild. If you're ever going for a light body or a really crisp dry finish you might want to avoid it.
feedthebear
Well-Known Member
I typically add 4 to 8 oz of Carapils to every batch. I do it more for mouthfeel than head retention.
I haven't noticed any haze problems, but I brew darker beers.
I haven't noticed any haze problems, but I brew darker beers.
Carapils really doesn't add that much sweetness, and half a pound shouldn't make much of a difference in anything. An exception could be one of those crisp, dry beers Kai mentioned. If that's the case, you can try a little flaked wheat, instead.
I don't regularly use Carapils, so I can't speak about the chill haze. It seems like you can remedy that with the traditional methods, anyhow. Chill haze from the wheat shouldn't be an issue, since you are probably dealing with a lager (and lagering will take care of that haze) or a style where haze is appropriate.
TL
I don't regularly use Carapils, so I can't speak about the chill haze. It seems like you can remedy that with the traditional methods, anyhow. Chill haze from the wheat shouldn't be an issue, since you are probably dealing with a lager (and lagering will take care of that haze) or a style where haze is appropriate.
TL
zoebisch01
Well-Known Member
Sometimes you don't want a predominant head, as odd as it sounds. It's really a preference thing. I see it as one more element I can tweak to make each beer unique.
Beerthoven
Well-Known Member
I used half a pound of carapils in my last AG batch and its the haziest beer I've ever made. I did all the usual stuff like Irish Moss, fast chilling - lots of cold break, etc. Tastes great, though. I want to make this recipe again without the carapils.
I'll stick to using a higher mash temp if I want a fuller bodied beer.
I'll stick to using a higher mash temp if I want a fuller bodied beer.
mdd134
Well-Known Member
I use Carapils with no chill haze
I crash cool with gelatin and you can not tell a batch with Carapils to a batch without.
I crash cool with gelatin and you can not tell a batch with Carapils to a batch without.
AdIn
Well-Known Member
So, why use it ;-)mdd134 said:
Just kidding...
Jo3sh said:
I don't know that there's much difference between carafoam and Carapils. Isn't Carapils just a trademark?
TL
mdd134
Well-Known Member
AdIn said:
I was referring to chill haze, sorry I should have specified
Hmm, someone set me straight here, please. I thought chill haze was caused by excess proteins in the beer that coagulate slightly when they're chilled, causing the haze; and that starch haze would be constant, not dependent on temperature. How can temperature affect starch haze?
NitrouStang96
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What is crash cooling with gelatin?
mdd134
Well-Known Member
Scimmia said:
Correct.
Carapils should not create a starch haze, because it is a is a very pale crystal malt. Crystal malts have been stewed so the starch has been convert to sugar.
I was referring my crash cooling to help with the protein haze issues.
Crash cooling is where you will place the secondary in a fridge at 40 degrees or cooler and give let it sit for a few days. This helps the beer clear up faster. Gelatin is a fining agent which will also help the clarity of the beer. Which works really well
http://homebrewtalk.com/showthread.php?t=45460&highlight=gelatin
mdd134, I wasn't referring to your posts specifically, I just seem to be kind of confused here. Are people saying that carapils will cause chill haze from proteins or cause starch haze? If it's a chill haze, a single infusion mash wouldn't help, you'd need to do a protein rest, correct? Everything I'd read, though, says that you should mash carapils because it's not all pre-converted like crystal, which would indicate that starch haze is the issue, but then WTF is everyone talking about chill haze for?!?
Dr Malt
Well-Known Member
A little clarification.
CaraPils and Carafoam are competing products from 2 different maltsters that are sold to functionally increase body and foam stability in beer. They do this by increasing the nonfermentable content of the beer thus increasing the final gravity and beer viscosity. They are categorized as "dextrin malts" because they are said to provide these properties through a greater dextrin content in the malt and beer. However, it is questionable whether either of these malts has a true dextrin content any greater than other malts. In the case of CaraPils, the one thing it is, is high in beta-glucans. Thus, it is most likely that the greater viscosity and resulting body and foam stability are due to the higher levels of beta-glucans in the beer. The same maybe true for Carafoam. Both of these malts are recommended at levels around 5% or so and at higher levels do cause filtration problems in larger scale breweries. This would indicate that one can get the same effect as these 2 malts by either using a couple tablespoons of maltodextrin if you truely want "dextrins" enhancing the body and foam of your beer, or a 1/4 lb or so of flaked barley or oats adding beta-glucans. The advantage of using maltodextrins is they will not increase haze and will not cause filtration problems at higher levels.
The question of "chill haze" is one of proteins complexing with tannins or polyphenols in beer. If CaraPils are causing chill haze then the malt used to make CaraPils is only partially modified producing larger segments of protein that solubilize in making beer, but eventually complex with tannins to form haze.
Sorry for long winded post. I don't see anything wrong with using CaraPils or Carafoam, but you need to know what you are getting in these products and how to use them.
Dr Malt
CaraPils and Carafoam are competing products from 2 different maltsters that are sold to functionally increase body and foam stability in beer. They do this by increasing the nonfermentable content of the beer thus increasing the final gravity and beer viscosity. They are categorized as "dextrin malts" because they are said to provide these properties through a greater dextrin content in the malt and beer. However, it is questionable whether either of these malts has a true dextrin content any greater than other malts. In the case of CaraPils, the one thing it is, is high in beta-glucans. Thus, it is most likely that the greater viscosity and resulting body and foam stability are due to the higher levels of beta-glucans in the beer. The same maybe true for Carafoam. Both of these malts are recommended at levels around 5% or so and at higher levels do cause filtration problems in larger scale breweries. This would indicate that one can get the same effect as these 2 malts by either using a couple tablespoons of maltodextrin if you truely want "dextrins" enhancing the body and foam of your beer, or a 1/4 lb or so of flaked barley or oats adding beta-glucans. The advantage of using maltodextrins is they will not increase haze and will not cause filtration problems at higher levels.
The question of "chill haze" is one of proteins complexing with tannins or polyphenols in beer. If CaraPils are causing chill haze then the malt used to make CaraPils is only partially modified producing larger segments of protein that solubilize in making beer, but eventually complex with tannins to form haze.
Sorry for long winded post. I don't see anything wrong with using CaraPils or Carafoam, but you need to know what you are getting in these products and how to use them.
Dr Malt
