Good evening.
I recently discovered that I am not the only one having made the discovery that the amount of hops being used is connected to foam stability. I am not talking about ibus here, but the total amount of hops. Dry hops or late additions or boil, does not seem to be that important at which stage they were added, the important thing seems to be the total amount.
So what is going on there? If I brew a beer with 20 Ibus with high alpha hops in the boil, I`ll be adding a small amount of hops, the foam will most likely not be that great. If I add the same amount of ibus via low alpha noble hops, the foam seems to be dramatically better. I also witnessed the same here with German/Slovak/Czek beers that are traditionally bittered with hops like saaz or similar vs. hop extract brews.
Same for dry hops, the more dry hops, the better the foam.
Anybody else made this experience?
I'll be using low alpha hops for my non-dry hopped or lower ibu beers from now on, just to get this extra foam boost.
Cheers!
M
I recently discovered that I am not the only one having made the discovery that the amount of hops being used is connected to foam stability. I am not talking about ibus here, but the total amount of hops. Dry hops or late additions or boil, does not seem to be that important at which stage they were added, the important thing seems to be the total amount.
So what is going on there? If I brew a beer with 20 Ibus with high alpha hops in the boil, I`ll be adding a small amount of hops, the foam will most likely not be that great. If I add the same amount of ibus via low alpha noble hops, the foam seems to be dramatically better. I also witnessed the same here with German/Slovak/Czek beers that are traditionally bittered with hops like saaz or similar vs. hop extract brews.
Same for dry hops, the more dry hops, the better the foam.
Anybody else made this experience?
I'll be using low alpha hops for my non-dry hopped or lower ibu beers from now on, just to get this extra foam boost.
Cheers!
M
Last edited: