Foam and time, what is the connection?

[Miraculix]

It seems like everyone has gone off on this tangent of blaming Irish Moss or other kettle coagulants for lack of head retention. To me it's like the old story of losing your keys here but looking for them under the street lamp because the light is better there.

What?

 

[Taket_al_Tauro]

It seems like everyone has gone off on this tangent of blaming Irish Moss or other kettle coagulants for lack of head retention. To me it's like the old story of losing your keys here but looking for them under the street lamp because the light is better there.

?... if I didn't miss anything from previous posts, only one person has "blamed" Irish moss for this and he underlined the fact he was using quite a massive dosage.
And I just said that I suspected it initially but finally identified malted oats (or other factors for what I know) as being the more likely culprit. Frankly I can't see how that can be interpreted as "everyone blaming Irish moss "?

 

[MicroMickey]

Perhaps I didn't pay enough attention. It seemed a trend toward the use of Irish Moss was the culprit. My reply was simply a reaction.

 

[Miraculix]

Just to confuse us a bit more:

I am just having the first beer of my latest batch. I speed-carbonated the bottle on the heater, fully carbed after 5 days.

This beer has already incredible foam and very good lacing. Multiple things have been incorporated, each of them might have contributed to the early stable foaming.

1. 5g dry hops per litre
2. step mash in minutes/Degrees Celsius: Proteinrest 15/56 beta rest 30/62 alpha rest 30/71 mash out 20/77
3. 5% rye malt
4. usage of 3g irish moss on 18 litres in the boil

THIS BEER IS GREAT!!!!!!!!!! SO FREAKIN GOOD! And already almost clear... big love for Nottingham.

Tastes like Campden Pale Ale to me. How I missed that!

 

[Beermeister32]

Notty is a great yeast.