Adam's Apples
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- Sep 30, 2006
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I'm gonna quote Cheesefood in another thread...
'I finally realized why I'm not getting enough head on my beer: I was previously using 3/4 cup DME instead of 1-1/4 cup. All is well now.'
I have previously only carbonated my beers with regular sugar or glucose. I was always advised that the amount of sugar used for priming would not influence the overall flavour of my beer, so thought best value option would be sugar and thought that it wouldn't affect any final colouring of the beer either.
One thing I am yet to nail down, 4 batches into my homebrew obsession, is producing a beer with a creamy, full head, which remains until the drink is finished. People on this forum have suggested I try wheat, which is something I plan on doing soon, but I had no idea that using DME at priming stage could help head.
Anyone have any suggestions or tips for this if I tried it? Would a 10/15 min boil, which is what I usually do for the priming sugar, be enough to prepare the DME, before chilling and syphoning onto this?
Cheers
'I finally realized why I'm not getting enough head on my beer: I was previously using 3/4 cup DME instead of 1-1/4 cup. All is well now.'
I have previously only carbonated my beers with regular sugar or glucose. I was always advised that the amount of sugar used for priming would not influence the overall flavour of my beer, so thought best value option would be sugar and thought that it wouldn't affect any final colouring of the beer either.
One thing I am yet to nail down, 4 batches into my homebrew obsession, is producing a beer with a creamy, full head, which remains until the drink is finished. People on this forum have suggested I try wheat, which is something I plan on doing soon, but I had no idea that using DME at priming stage could help head.
Anyone have any suggestions or tips for this if I tried it? Would a 10/15 min boil, which is what I usually do for the priming sugar, be enough to prepare the DME, before chilling and syphoning onto this?
Cheers