I recently brewed a APA and a wheat beer. Used harvested Pacman for both. The APA fermented slowly with about 2" Krausen for about 5 days before dropping. The wheat was explosive. A volcano out of the carboy. Shot the airlock about 4' away. At least 4" of krausen. Can't figure out how the same yeast can act so differently in very similar environment. The OG was relatively close. And the ferm temp was the same. The Pacman was harvested from the same batch so the age is the same.
Pacman yeast
- Thread starter Dixon9717
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Wheat has a lot more protein, and that's one reason I use it in my IPAs, for head retention. I don't make many wheat beers at all, but whenever I do use wheat or rye, I to tend to get quite a krausen and later a nice head on those beers.
Hmmmm....you shouldn't need wheat for head retention in an IPA. Fermentation practices and hops should take care of that.
http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques
OTOH, you know your beer better than I do!
Oh, I know I don't "need" it. But a friend mentioned using a pound in IPAs that used 0 crystal, and I found that I just really love the body and mouthfeel. I don't do it in all of them, but I have a few that really make me pleased with using a bit.
