Author Topic: Head Question  (Read 1501 times)

Offline flbrewer

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Head Question
« on: March 04, 2015, 10:36:55 PM »
I've noticed that a particular beer I'm enjoying right now (Cigar City Invasion Pale Ale) has a very distinct head. It doesn't look like the typical beer head. Any thoughts?


Offline flbrewer

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Re: Head Question
« Reply #1 on: March 04, 2015, 10:37:27 PM »
I've noticed that a particular beer I'm enjoying right now (Cigar City Invasion Pale Ale) has a very distinct head. It doesn't look like the typical beer head. Any thoughts? I have noticed this before with this beer FWIW.



Offline HoosierBrew

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Re: Head Question
« Reply #2 on: March 04, 2015, 11:27:48 PM »
1/ Grist differences - small amounts of wheat or flaked barley contribute to good foam. Don't know their grist makeup, though.

2/ Hop levels - hop forward beers have better foam as a rule. I see it's an APA, but some are fairly hoppy.

3/ Carbonation level - highly carbed beers often have rocky foam. Think Belgian.

4/ Process - they're a great brewery, so I'm sure their fermentation temp, mash schedule, pH, etc are conducive to that.

5/ Your glass - is this glass a little cleaner/better rinsed than your others? Cleanliness and method of cleaning make a huge difference. There was a recent thread along these lines.
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Offline Stevie

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Re: Head Question
« Reply #3 on: March 05, 2015, 12:01:27 AM »
Yeah, I tend to get that sort of foam from a beer with a large amount of hops. I rye IPA I brewed a few years back had cappuccino foam.

Offline HoosierBrew

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Re: Head Question
« Reply #4 on: March 05, 2015, 12:05:46 AM »
Yeah, I tend to get that sort of foam from a beer with a large amount of hops. I rye IPA I brewed a few years back had cappuccino foam.

I think maybe even more than IPAs , the best, rocky foam I ever get is from my American stout  -  I use flaked barley and of course some finishing hops. Crazy thick foam. If it didn't have that flavor in pale beers, I'd put flaked barley in damn near everything.
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Offline majorvices

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Re: Head Question
« Reply #5 on: March 05, 2015, 12:51:01 AM »
Hops are incredible foam enhancers. There are also a myriad of thing you can do to enhance your foam at the homebrew level. Carbonation level is a HUGE factor. You can't float a head of foam on subpar carbonation.

Offline brewday

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Re: Head Question
« Reply #6 on: March 05, 2015, 01:36:04 AM »
This month's Zymurgy has an excerpt from the Malt book in which Wayne Wambles discusses using Cara-Foam.  He's the head brewer there.

 ::)
« Last Edit: March 05, 2015, 04:21:12 AM by brewday »
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Offline flbrewer

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Head Question
« Reply #7 on: March 05, 2015, 03:16:59 AM »
You know what sad? I read that earlier today and obviously didn't pay close enough attention!

Offline toby

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Re: Head Question
« Reply #8 on: March 05, 2015, 04:11:29 AM »
1/ Grist differences - small amounts of wheat or flaked barley contribute to good foam. Don't know their grist makeup, though.

2/ Hop levels - hop forward beers have better foam as a rule. I see it's an APA, but some are fairly hoppy.

3/ Carbonation level - highly carbed beers often have rocky foam. Think Belgian.

4/ Process - they're a great brewery, so I'm sure their fermentation temp, mash schedule, pH, etc are conducive to that.

5/ Your glass - is this glass a little cleaner/better rinsed than your others? Cleanliness and method of cleaning make a huge difference. There was a recent thread along these lines.

All this.  The two things that make a huge difference for me in such a case are hopping and Carafoam.  My IPAs and late/dry hopped beers have incredible retention due to those two factors.  I add 1/2# of Carafoam per 5 gallons and it makes a tremendous difference in head forming proteins.  Add late/dry hops and you'll get head for days.

Offline pete b

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Re: Head Question
« Reply #9 on: March 05, 2015, 01:03:16 PM »
What's the flavor contribution of cara foam? Would it be used in place of caramel/ crystal?
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Offline klickitat jim

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Re: Head Question
« Reply #10 on: March 05, 2015, 01:09:00 PM »
<10% in an IPA will be undetectable.

Offline HoosierBrew

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Re: Head Question
« Reply #11 on: March 05, 2015, 01:10:11 PM »
What's the flavor contribution of cara foam? Would it be used in place of caramel/ crystal?

Carafoam is Weyermann's carapils. Just a pale dextrin malt.
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Online hopfenundmalz

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Re: Head Question
« Reply #12 on: March 05, 2015, 01:41:19 PM »
What's the flavor contribution of cara foam? Would it be used in place of caramel/ crystal?

Carafoam is Weyermann's carapils. Just a pale dextrin malt.

Weyermann has the trademark for carapils in the rest of the world, but somehow Briess has the trademark in the US.
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Offline HoosierBrew

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Re: Head Question
« Reply #13 on: March 05, 2015, 01:42:21 PM »
What's the flavor contribution of cara foam? Would it be used in place of caramel/ crystal?

Carafoam is Weyermann's carapils. Just a pale dextrin malt.

Weyermann has the trademark for carapils in the rest of the world, but somehow Briess has the trademark in the US.

Hadn't heard that.
Jon H.

Offline Wort-H.O.G.

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Re: Head Question
« Reply #14 on: March 05, 2015, 02:20:30 PM »
actually think carafoam is a better marketing name anyway.
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