[Wort-H.O.G.]

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?

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dude..I'm jealous of that glass and the lighting for that pic- fabulous!

also, very happy you enjoyed Jesse.

[blatz]

Jesus Ken.  I've never seen head that meringuey!





Red "extra" IPA

[Wort-H.O.G.]

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.

[blatz]

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

[beersk]

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.

Yes, I think it is very possible.

[Wort-H.O.G.]

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

I understand your thinking as Ive also seen the same in other beers.  if it isn't that Paul...i'm at loss. nothing else obvious would pop out.  Like I said-just the only thing identifiable.

[blatz]

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

[Wort-H.O.G.]

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

Right that's what I was trying to convey....same brand of malts, same process, ph management etc. not that I've been deficient with foam and foam retention, just that for a non IPA with s*** tons of hop oils, this alt is tight. 

Anyway, just spit balling at the point.


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[Wort-H.O.G.]

Jesus Ken.  I've never seen head that meringuey!





Red "extra" IPA

Carared or red x?..


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[HoosierBrew]

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.

[blatz]

Carared or red x?..


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2 row, Munich, Vienna, eng med crystal and smidge of chocolate.   Lots and lots of hops but predominantly citra

[Wort-H.O.G.]

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.

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.



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[HoosierBrew]

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.

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.



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I'll be curious to see the differences, all other factors being equal.

[Wort-H.O.G.]

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.

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.



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I'll be curious to see the differences, all other factors being equal.

Agreed. In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.


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[HoosierBrew]

In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.

True enough. For a while I've been using foam positive stuff like flaked barley, flaked wheat, or chit, so maybe I'm offsetting any loss from the gelatin and just don't realize it.