Adding a little rye malt for better foam?

[z-bob]

I found a 17 year old packet of Nottingham in the fridge. I'm going to pitch that, *if* it wakes up in the Go-Ferm. Last time I used Go-Ferm it was with an almost 10 year old packet of something (a wine yeast, I think) and it quickly foamed up and over the top of the jar and made a mess.

Edit: the Nottingham was very slow waking up, and was kind of weak but it is alive. I pitched it anyway a few minutes ago; I hope that wasn't a mistake. I should have made a starter with it 2 days ago.

 

[Beermeister32]

I often use 4 oz of wheat per batch for head retention and improved lacing.

 

[Reneauj62]

I always use a little wheat for head.

I wonder if that would work with my wife......??

 

[z-bob]

I found a 17 year old packet of Nottingham in the fridge. I'm going to pitch that, *if* it wakes up in the Go-Ferm. Last time I used Go-Ferm it was with an almost 10 year old packet of something (a wine yeast, I think) and it quickly foamed up and over the top of the jar and made a mess.

Edit: the Nottingham was very slow waking up, and was kind of weak but it is alive. I pitched it anyway a few minutes ago; I hope that wasn't a mistake. I should have made a starter with it 2 days ago.

This morning there was an inch of foam on top, so the old yeast was just fine. I'm sure I under-pitched it, but not sure if that matters much with Nottingham.

 

[AzOr]

I might be a little late to the party…
How about a few oz of chocolate rye malt. I just used a 1/2 lb in a red.

 

[z-bob]

I might be a little late to the party…
How about a few oz of chocolate rye malt. I just used a 1/2 lb in a red.

Don't know, but I have used cararye and carawheat before instead of C40 or C60 to give more foam and more body. Don't know if it did what I wanted or not, but the beer turned out good. (I also don't know how well they were crushed. I learned this time that rye will pass through the mill with very little damage)