Torrified wheat to aid head retention

[MashBag]

I do like the idea of of a little more head myself. 72c ought to give a bit of maltose too (been having a read). I might have been a bit remiss trashing mine from the program.

 

[moto748]

At the risk of sounding simplistic, surely the amount of priming is a factor too?

 

[Druncan]

+++ Clean glasses as has been said. Ideally nucleated makes a big difference.
Though I'm another torrified wheat fan,,,, but also love Munich malt biscuit'ness and Muntons winter malt.
Mmmmmm,


50L ESB in the FV.

 

[MashBag]

At the risk of sounding simplistic, surely the amount of priming is a factor too?

Absolutely you need the right ammount of gas in the first place. The proteins can't retain a head that isn't there in the first place

 

[Sadfield]

The correct amount of carbonation, so that the beer can be properly, with vigour to generate foam. None of that dribbling it down the side of a glass.

 

[Caramel Ox]

The correct amount of carbonation, so that the beer can be properly, with vigour to generate foam. None of that dribbling it down the side of a glass.

Going to need bigger glasses!

 

[Sadfield]

Going to need bigger glasses!

The correct amount of carbonation, so that the beer can be properly, with vigour to generate foam. None of that dribbling it down the side of a glass.

 

[MashBag]

No need to shout

 

[Agentgonzo]

I'm brewing today. How long do people recommend doing a glycoprotein rest at 72° for? 10 mins? 20?

 

[JockyBrewer]

20 minutes is what I do

 

[Agentgonzo]

20 minutes is what I do

I aimed for 10 minutes, but having forgotten to heat up the sparge water it turned into about 25 mins.
Thanks