jtreach
Active Member
- Joined
- Nov 14, 2013
- Messages
- 39
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- 6
Hey, I've been following the very good 'simple' all-grain recipe in the how-to section of the forum. I've adapted this for a few more complex recipes including a wheat beer.
The wheat beer I made was very tasty (here if you're curious) but it didn't have a particularly good head despite me over carbonating it by accident.
This got me wondering whether the way I've been mashing is the cause of this. I currently mash at around 67-70ðC for an hour with towels keeping the pot warm. After this, I pour the mash liquor into a FV from my pot and remove the grains. Then I heat up the sparge water in my newly empty pot.
The crux of my question is - as my mash liquor sits there whilst I heat the sparge water are the proteins being broken down as the temperature drops i.e. like a protein rest that I've seen mentioned? Is this the cause of my bad head formation? If so, does anybody have any suggestions to counter this other than heat the sparge water as quickly as possible?
I measured the drop in temperature in the mash liquor (admitted after an extended hiatus whilst I talk to a guy from the AA about my car) and it had fallen in the FV from 65ðC to 40ðC.
Any help / advice really appreciated :-D
The wheat beer I made was very tasty (here if you're curious) but it didn't have a particularly good head despite me over carbonating it by accident.
This got me wondering whether the way I've been mashing is the cause of this. I currently mash at around 67-70ðC for an hour with towels keeping the pot warm. After this, I pour the mash liquor into a FV from my pot and remove the grains. Then I heat up the sparge water in my newly empty pot.
The crux of my question is - as my mash liquor sits there whilst I heat the sparge water are the proteins being broken down as the temperature drops i.e. like a protein rest that I've seen mentioned? Is this the cause of my bad head formation? If so, does anybody have any suggestions to counter this other than heat the sparge water as quickly as possible?
I measured the drop in temperature in the mash liquor (admitted after an extended hiatus whilst I talk to a guy from the AA about my car) and it had fallen in the FV from 65ðC to 40ðC.
Any help / advice really appreciated :-D
