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Amazing Northern German Pilsner brewed by Ken (Wort-H.O.G.). I'm jealous this isn't mine. So I guess this means I really need to get my a$$ in gear and get a pH meter, huh?free picture upload
ok guys..hold on to your hats and don't hate me..but the only variable to that alt.......no gelatin used to fine.Don't get me wrong; you've seen some of my beers that have been hit with gelatin....good head. But I'm not kidding when I say this alt is off the charts.Is it possible the gelatin strips the beer of something that would produce such thick, creamy foam that persists to the last sip??? just a question that perhaps we should start a thread on and get some of us experimenting with.
Eh I haven't ever noticed a correlation. I only gel a few of my beers and don't see any diff With or without
Put a small amount of the alt in a liter soda bottle, gel, and see if it changes. Without knowing your recipe it's hard to say, but frankly most of your beers have ridic head. Might be ph, water, the avangard malts or all of the above
Jesus Ken. I've never seen head that meringuey!Red "extra" IPA
Carared or red x?..Sent from my iPad using Tapatalk
I haven't noticed a difference either. Ken, do you think the step mash could've been the real improvement in foam? I know the alpha rest definitely can help there.
Quote from: HoosierBrew on March 04, 2016, 05:17:28 pmI haven't noticed a difference either. Ken, do you think the step mash could've been the real improvement in foam? I know the alpha rest definitely can help there.It's also a possibility Jon. It's just that I did step on that pils and few others, and while there is very nice foam it's not like this. The pils was about about 40ibu and the alt was 50ibu, so there is some difference there. I guess I will just brew it again as is, just hit it with gelatin and see.Sent from my iPad using Tapatalk
Quote from: Wort-H.O.G. on March 04, 2016, 05:24:43 pmQuote from: HoosierBrew on March 04, 2016, 05:17:28 pmI haven't noticed a difference either. Ken, do you think the step mash could've been the real improvement in foam? I know the alpha rest definitely can help there.It's also a possibility Jon. It's just that I did step on that pils and few others, and while there is very nice foam it's not like this. The pils was about about 40ibu and the alt was 50ibu, so there is some difference there. I guess I will just brew it again as is, just hit it with gelatin and see.Sent from my iPad using TapatalkI'll be curious to see the differences, all other factors being equal.
In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.