[kgs]

In experimenting with Beersmith 2.0 for Mac, when a recipe is converted from all-grain to extract, Carafoam is added in. I took it out (since I don't have any on hand anyway) but thought that was interesting--an assumption that extract brews would need Carafoam.

Then I took a copy of the extract recipe, added 8 oz of Carafoam (it's a 3.5-gal recipe), and converted the recipe to all-grain, and the Carafoam was eliminated (still there, but at 0.0 ounces).

[majorvices]

The thing about CaraPils in extract is that you can't control the mash in extract, so adding it in will give you more mouthfeel. The reason I feel carapils isn't really necessary is because you can mash higher with all grain and pretty much give you the same effect as if you mashed lower and added carapils.

That said, I do agree that carapils does give some flavor enhancement, so I take it back that it is completely worthless. I just don't ever really have a need for it in my brewery.

[kgs]

The thing about CaraPils in extract is that you can't control the mash in extract, so adding it in will give you more mouthfeel. The reason I feel carapils isn't really necessary is because you can mash higher with all grain and pretty much give you the same effect as if you mashed lower and added carapils.

That said, I do agree that carapils does give some flavor enhancement, so I take it back that it is completely worthless. I just don't ever really have a need for it in my brewery.

All points here make sense (that it might be useful for extract brewing but isn't useful for you personally). I am experimenting with extract brewing and plan to do the same batch successively (a recipe I have done in AG several times with great results). Maybe I'll do it without Carapils to start with and then try it next time with Carapils. Other variations include with and without a mini-mash.

[dmtaylor]

Heh heh.......

http://brulosophy.com/2016/11/28/dextrine-malt-pt-1-the-impact-of-carapils-on-various-beer-characteristics-exbeeriment-results/

[Philbrew]

I wonder if extract manufacturers add an anti-foam agent to speed up their process.  Back when I was brewing extract beers, I used to add lots of steeped carapils to enhance head retention (without much success).  When I switched to all-grain, I could eat the beer head with a spoon.

[denny]

I wonder if extract manufacturers add an anti-foam agent to speed up their process.  Back when I was brewing extract beers, I used to add lots of steeped carapils to enhance head retention (without much success).  When I switched to all-grain, I could eat the beer head with a spoon.

I've been looking into the production of extract for our next book and nothing I've found would lead me to believe that they do.  I think it has more to do with the fact that extract has a lower protein level due to the processing.

[denny]

Keep in mind that it appears fermentation may have more to do with foam than ingredients....http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

[The Beerery]

Keep in mind that it appears fermentation may have more to do with foam than ingredients....http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

Fermentation and mashing(step) for sure. I find pale ale malt to have more positive foam properties as well.

[denny]

Fermentation and mashing(step) for sure. I find pale ale malt to have more positive foam properties as well.

All pale ale malt?  Is it at all maltster dependent?

[The Beerery]

Fermentation and mashing(step) for sure. I find pale ale malt to have more positive foam properties as well.

All pale ale malt?  Is it at all maltster dependent?

In the 2 that I used it has been the same, Rahr and Weyermann.

[HoosierBrew]

After using Barke Vienna and Barke Munich in my Marzen recently, I can vouch for them being crazy foam positive, noticeably more so than standard Vienna and Munich.

[denny]

After using Barke Vienna and Barke Munich in my Marzen recently, I can vouch for them being crazy foam positive, noticeably more so than standard Vienna and Munich.

Likely due to higher protein levels.  Have you looked at an analysis for them?

[HoosierBrew]

After using Barke Vienna and Barke Munich in my Marzen recently, I can vouch for them being crazy foam positive, noticeably more so than standard Vienna and Munich.

Likely due to higher protein levels.  Have you looked at an analysis for them?

No, I haven't, Denny. I don't doubt proteinlevels are higher. I wanted to try each first before I sprung for the bag price. Ready to spring now, though!
 

[The Beerery]

After using Barke Vienna and Barke Munich in my Marzen recently, I can vouch for them being crazy foam positive, noticeably more so than standard Vienna and Munich.

Likely due to higher protein levels.  Have you looked at an analysis for them?

My last lot.

http://weyermann.de/pdf_analyses/R205-001360-01.pdf

[kgs]

Heh heh.......

http://brulosophy.com/2016/11/28/dextrine-malt-pt-1-the-impact-of-carapils-on-various-beer-characteristics-exbeeriment-results/

Too funny! I can't remember what happened with my planned experiment, but I think it fell to the conclusion that I'd rather be brewing all-grain.