I'm at the point where I generally master the amount of head of my beers.
Recently, I brewed a very classic hefeweizen (50/50 Pilsner and Wheat malt and just some Hallertauer at the beginning of the boil).
I ended up with a lot of head, which probably goes with the style.
I'm wondering which parameter I should play with to reduce the amount of head.
Could a 60/40 grain bill be a good call for example?
Thanks
Recently, I brewed a very classic hefeweizen (50/50 Pilsner and Wheat malt and just some Hallertauer at the beginning of the boil).
I ended up with a lot of head, which probably goes with the style.
I'm wondering which parameter I should play with to reduce the amount of head.
Could a 60/40 grain bill be a good call for example?
Thanks