best grain for foam?

[AlexKay]

Is that opinion or is there some authoritative source supporting this? This is the first time heard that.

There’s at least a theoretical concern with any fining agent that if you remove the proteins that make haze, you might also remove foam-promoting proteins. Foam says bentonite is bad, that silica and PVPP seem fine, and that isinglass removes lipids and thus improves foam. No mention of gelatin (which is not used commercially at the rates those others are.)

 

[Tony B]

I haven’t heard of gelatin reducing foam. I understand it could negatively impact foam related to proteins as it can drop some out of solution. My anecdotal experience with it has not shown this to be the case.
The APA I was referring to was not gelatin fined. As much as I appreciate crystal clear beer, I just let it be as a little haze doesn’t bother me in that style.
I just kegged a Pacific Pilsner that I will be fining with gelatin once it’s thoroughly chilled.

 

[Barão]

Is that opinion or is there some authoritative source supporting this? This is the first time heard that.

19 years experience.. read Charlie Bamforth.. the pope of foam formation and retention

 

[Miraculix]

I've just tried my ultra sonic apa after one week in the bottle. Usually my foam is bad at this stage. Like really bad. It's improving working the next few months, but at this point it's usually bad.

It wasn't. It was great. Like literally great. I've made multiple things in a different way so there's no way to figure it out exactly.

I've mashed single step at 69 degrees Celsius for sixty minutes.

I've included about 30% best XL.

I have high hopping rates for my standards and high ibus for my standards. About 45 ibus, mash hops , late additions and dry hops.

Ultra sonic bottling technique was used.

To sum it up, I think the main driver is the hopping rate, followed by the higher mash temperature (got good attenuation anyway) in combination with the best XL.

 

[Halfakneecap]

Malted Spelt saison at first pour

At the end.

 

[Broothru]

If you only do one step, you must do it at the upper end of the temp range. That's the key to develop decent foam, at least in my experience. 68c and above.

A dextrin rest is a necessary tool to be used to improve body, but with chit malt a protein rest is still highly advised. Per the maltster:

""... mash-in @ 131F with :20 rest (gum breakdown) reduces haze producing elements and promotes formation of FANs while not significantly reducing body or head retention."

I've got a Pivo Grodzeskie waiting to be brewed that uses a very slight touch of chit malt on top of the 95% smoked wheat grist bill. I'll def be using a 50C protein rest and a metric crap ton of rice hulls to boot, with all that wheat. Otherwise I'd likely get more sugars by sparging a concrete block.

 

[Hoochin'Fool]

After 2 subsequent brews, my vote is that 1% flaked wheat gives MUCH better foam (and long lasting foam) than any amount of carapils or any other alleged foam-enhancing grain.

 

[Cheshire Cat]

You can just use malted wheat as well.

 

[Miraculix]

After 2 subsequent brews, my vote is that 1% flaked wheat gives MUCH better foam (and long lasting foam) than any amount of carapils or any other alleged foam-enhancing grain.

Did you incorporate a higher temperature rest in your test batch? Like 72c or 70c?

 

[DuncB]

Big fan of the 72C rest.

 

[Broothru]

In my five pilot batch test recipes for “the perfect Kolsch”, the main variable for foam enhancement has used different amounts and proportions of wheat, carafoam, and chit malt. The aggregate amount is ~10% of the grist. All have incorporated a 70C rest of :30 minutes before a 78C mash out.

Batch #5 is just about at Final Gravity. All have exhibited very good initial foam in the glass with excellent lacing that persists, leaving significant ‘notches’ with every sip.

Some batches were two or all three ‘foam adjuncts’ with the most foam coming with a combo of 4% wheat, 4% chit, 2% Carafoam. A better comparison will come after all the batches have ‘lagered’/conditioned for a few weeks.

 

[Hoochin'Fool]

Did you incorporate a higher temperature rest in your test batch? Like 72c or 70c?

No, just a full volume BIAB mash at 152F for 60 minutes, only dropped one degree in that time. Pulled the grain bag, squeezed the hell out of it, and went straight to boiling.

 

[Hoochin'Fool]

90% briess brewer's malt
9% briess munich 10L
1% flaked wheat
Cascade @60 and @10
Citra @10 and in dry hop
s-04

Foam for days! Lighting here is crappy, but the beer is quite clear.

 

[Yesfan]

That looks like the Citra pilsner I brewed a month ago. Foam for days.