Slurk
Grandmaster Brewer
Hi all,
In my last 8-10 batches I have used small amounts of wheat to improve head retention (most often flaked wheat),
however without noticeable effect.
Last weekend I compared my dry hopped IPA with a new type of beer from the Norwegian brewery Nøgne Ø (their dry hopped GPA = Global Pale Ale with 13 different hops from all over the world). To my big surprise our beers were very similar in colour, taste and aroma. However the bubbles in the GPA were smaller/tinier than in my beer.
The amount of wheat I used in my batches was 8 - 15% of the total grain bill.
I bottle my beer and use a carbonation factor between 2,6 - 2,8 (based on 60F).
My questions:
- How do I improve head retention without changing the style of the beer?
- How do I get smaller bubbles?
All practical suggestions are very welcome!
R, Slurk
In my last 8-10 batches I have used small amounts of wheat to improve head retention (most often flaked wheat),
however without noticeable effect.
Last weekend I compared my dry hopped IPA with a new type of beer from the Norwegian brewery Nøgne Ø (their dry hopped GPA = Global Pale Ale with 13 different hops from all over the world). To my big surprise our beers were very similar in colour, taste and aroma. However the bubbles in the GPA were smaller/tinier than in my beer.
The amount of wheat I used in my batches was 8 - 15% of the total grain bill.
I bottle my beer and use a carbonation factor between 2,6 - 2,8 (based on 60F).
My questions:
- How do I improve head retention without changing the style of the beer?
- How do I get smaller bubbles?
All practical suggestions are very welcome!
R, Slurk