Author Topic: Head retention in a raspberry stout  (Read 812 times)

Offline mpietropaoli

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Head retention in a raspberry stout
« on: January 06, 2013, 07:37:13 PM »
Had some issues with head retention in my last stout where I added 32oz grade b maple syrup post-fermentation.  Am planning a choc raspberry stout with 4-5lbs of raspberries post-fermentation.  Is it simply a matter of adding some dextrin malt to my mash?  Mash higher to compensate?
Primary: Common Cider; Xmas FauxCAP
Kegged: Pliny Clone; Rodney's Weizenbock; RIS
Bottled: Putain Biere de Garde; 51 RIS; Glutang Clan Roggenbier
Cellaring: Biere de Mars; Flanders
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Offline erockrph

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Re: Head retention in a raspberry stout
« Reply #1 on: January 06, 2013, 09:36:38 PM »
For a stout my personal choice would be to add some flaked barley.
Eric B.

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Offline mpietropaoli

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Head retention in a raspberry stout
« Reply #2 on: January 07, 2013, 10:28:48 AM »
How much?  10%?
Primary: Common Cider; Xmas FauxCAP
Kegged: Pliny Clone; Rodney's Weizenbock; RIS
Bottled: Putain Biere de Garde; 51 RIS; Glutang Clan Roggenbier
Cellaring: Biere de Mars; Flanders
Planned: Schwarz

Offline morticaixavier

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Re: Head retention in a raspberry stout
« Reply #3 on: January 07, 2013, 10:39:17 AM »
How much?  10%?

shouldn't need that much, a couple oz maybe 4
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