creamy pint

[24902657]

Hi

I have 25kg marris otter grain, I was just wondering what ingredients I would need to make a smooth creamy pint.

or which ingredients are best used to keep a nice head on a pint.

I don't want to go down the syringe route.

thanks

 

[Bigcol49]

Hi @24902657
Dextrine malt is regularly used to aid head retention.
Flaked barley is used by many on this forum.
Addition of wheat malt is also thought to help.
Try this article: https://byo.com/article/fabulous-foam/
One other thought - mashing at 68°C to 71°C will produce a fuller-bodied beer and a better head.
Try another article:https://www.homebrewersassociation.org/how-to-brew/secrets-better-beer-foam/

 

[Leon103]

Cream?

 

[The Baron]

are you thinking of a good head which Big col has given you the answer or are you as I suspect regarding a creamflow/Guiness type head which is done by serving with a nitrogen mix?

 

[MyQul]

Wot big Col sez. I normally use 8%-9% flaked barley in almost everything I make