I have a minor area for improvement in my brews--head. Who out there has a suggestion for either a mashing schedule or grist/adjunct composition to achieve killer head that laces all the way down the glass? I typically use a single-infusion mash from 152F-155F & well-modified English 2-row. Thanks much.
--Cheers!
Head Formation & Retention
Moderator: slothrob
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A little flakey
Have you tried adding flaked barley or flaked oats to your mash?
I'll throw about 1/2 to 1lb in my mash for stouts and I get noticeably better head retention.
Note: you HAVE to mash these with something like well-modified 2-row as they have no enzymes of their own.
Cheers,
Ollie
I'll throw about 1/2 to 1lb in my mash for stouts and I get noticeably better head retention.
Note: you HAVE to mash these with something like well-modified 2-row as they have no enzymes of their own.
Cheers,
Ollie
Flaked Barley
I've only used flaked barley in my stouts, anywhere from 1-2 lbs. There was a Russian Imperial Stout I made that used 2 lbs--it had the Energizer head, it kept going and going and going... However, I haven't tried it on any other beers. Do you have any problems with clarity or haze?
