gtpro
Well-Known Member
After my pale ale greeted me with a big krausen this morning, requiring my first blowoff tube setup, I got to thinking. . .
I would assume that the proteins that are present in krausen are the same or similar to that which form the head on your finished product when poured. Would a higher concentration of these during fermentation translate to a beer with good head and lacing? Just wondering if anybody has ever noticed this correlation.
I would assume that the proteins that are present in krausen are the same or similar to that which form the head on your finished product when poured. Would a higher concentration of these during fermentation translate to a beer with good head and lacing? Just wondering if anybody has ever noticed this correlation.