+1, I rarely, if ever, use it anymore. Good process, and a decent base malt and you dont need it.
If you are an extract brewer, there may be an argument for using it more often.
That really depends on everything else going into your recipe... you'd really have to post what you intend to make. A lot of factors go into whether or not a beer has foam. I'd recommend listening to this Beersmith Podcast with Charlie Bamforth. He goes deep into the contributory factors to making beer foam.
From my own personal experience, there are times I've used it where it's been beneficial but I usually get sufficient foam without it.
I don't see carapils in the recipe at all?
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