Creamy head
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Sadfield
Landlord.
Bittering hops, malt and water treatment. Clean glassware.
https://www.google.com/amp/s/www.murphyandson.co.uk/beer-foam-what-you-need-to-know/amp/
https://www.google.com/amp/s/www.murphyandson.co.uk/beer-foam-what-you-need-to-know/amp/
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A good podcast here with Charlie Bamforth.
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There are a myriad of things you can do to produce a creamy head on your beer. What are you willing to do to get there?
I would start with the mash. If you aren't willing to do a step mash, you aren't doomed, but you can limit your probabilities.
https://crescentcitybrewtalk.com/breaking-bad/Read the above article which might give you a few insights to get where you want to be.
I would start with the mash. If you aren't willing to do a step mash, you aren't doomed, but you can limit your probabilities.
https://crescentcitybrewtalk.com/breaking-bad/Read the above article which might give you a few insights to get where you want to be.
Bittering hops?????
Good processes and recipe where you improve your grist to match your water profile and mineral additions.
Essentially there is no quick fix. Your in it for the long haul. Come to peace sign with it and enjoy the journey.
Sadfield
Landlord.
Iso-alpha acids get carried into the foam and react with proteins to form foam stabilising compounds. Evident in good foam by the way it tastes more bitter than the beer itself.
https://escarpmentlabs.com/blogs/resources/think-foam-positive
I did wonder about that.
Loonytoone
Active Member
I've found out that adding some wheat malt to my grain bill can produce longer lasting bubbles in the head but it doesn't take much to end up with a lot of froth. I'm still experimenting between 10 and 30 grams for a 23 litre batch.
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I think you should start using a bit more. In a typical malt bill I would add 200 gram of dextrin or similar as torrified wheat. But it isn't just about the grain, the hops, the mash and the pH should also be taken into consideration.
Loonytoone
Active Member
I've reduced from 100g because of persistent (almost zero collapse) bubbles causing too much froth (for my taste) that is why I am happier with less. It also depends on whether I am bottling or kegging as to the ideal amount. Obviously different size/style of head is required for different beer styles and packaging. The style that I am thinking of here is stout/porter.
I could also modify the results by controlling carbonation but I am happy with the amount that I have at present.
Agentgonzo
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Pour beer into glass.
Take small plastic syringe, draw up beer into the syringe.
Inject back into the beer forcibly.
Instant thick creamy Guinness-style head.
Take small plastic syringe, draw up beer into the syringe.
Inject back into the beer forcibly.
Instant thick creamy Guinness-style head.
Sadfield
Landlord.
Hone your process, pour beer into glass.
Consider kegging with a co2/nitro mix if you want Boddies/Guinness widget can style creamy head.
The pour is important, getting more vigorous towards the end, and as a result is getting the level of carbonation right to facilitate it.
Consider kegging with a co2/nitro mix if you want Boddies/Guinness widget can style creamy head.
The pour is important, getting more vigorous towards the end, and as a result is getting the level of carbonation right to facilitate it.
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