The use of clarifier in beer reduces foam retention ?

[Barone]

The use of clarifiers such as gelatine ... biofine ... silica gel causes damage to foam retention ? ...

and hinder the formation of foam

What do you think?

 

[foxy]

The use of clarifiers such as gelatine ... biofine ... silica gel causes damage to foam retention ?

What do you think?

Wouldn't surprise me but I am not sure. I have read they strip some colour and also hop flavour.

 

[JockyBrewer]

No, they don't damage foam retention.

By the process of clearing the beer they'll drop out some protein and tannins which will change the character of the beer. Obviously you don't want this for a traditional German wheat beer, or a NEIPA, but you do for a crisp lager.

 

[Barone]

No, they don't damage foam retention.

By the process of clearing the beer they'll drop out some protein and tannins which will change the character of the beer. Obviously you don't want this for a traditional German wheat beer, or a NEIPA, but you do for a crisp lager.

Yes Lager... to replace lagering...I heard that clarifiers decrease foam retention ...and also the formation of foam

 

[MashBag]

Yup.
Clarifiers, finings and filtering by definition all take something away.

Foam is protein based. If your chosen action reduces protein you are taking something away from the foam head.

 

[JockyBrewer]

Yup.
Clarifiers, finings and filtering by definition all take something away.

Foam is protein based. If your chosen action reduces protein you are taking something away from the foam head.

True, but it doesn't have to be a trade off between clarity and head retention. The Czechs serve their lagers crystal clear with masses of stable foam.

Finings do remove proteins, but they can still leave enough proteins in the beer for sufficient foam/head retention. I will say it's better to use too little finings than too much - pay attention to the recommended dosage.

Generally though head retention issues occur elsewhere - dirty glasses, insufficient carbonation or contamination. Early on in my brewing experience I had a head retention issue - the beer would foam up nicely in the glass and then die back immediately. I eventually figured out that I was adding traces of oil from the pan I used to boil up my bottle priming solution. A cheap new stainless steel pan reserved for brewing duties solve the problem.

 

[Druncan]

Why risk it? Just give yer brews some time! No additives add value, particularly silicon, hoof extracts, fish bladder or even seaweed. I see them in a similar light as UPF's. They debase a naturally simple food product and increase the risk of cross contamination (as any physical additive will do)

All hail the German Reinheitsgebot, or purity law, which is the world's oldest food safety law still in existence, over 500 years of protection. The statute limits German beer brewers to just four ingredients: malt, hops, yeast and water.
and let the foam flow on!!