Which is the best grain for head retention (and %)

[BeerisGOD]

I’ve heard the flavour contribution of rye be described as spicy. It’s not necessarily something I have picked out, but I do think it tastes drier/crisper in the finish, so nice in hoppy styles

I was bit pissed off i only used 120g in my centinial and cascade brew. Ok it was a 12l batch but ive missed out on the description you put.
Theres a rye beer in aldi that i was trying to replicate . but maybe im being a bit early with my judgement having only been two weeks warm bottling conditioning.
I was going with j palmers 'less is more' moto bit think i missed the fine line

 

[serum]

What beers are you brewing?

You have to match your ingredients and process to the styles of beers you're making.

I've found many american style beers have a crap head. Belgian and German beers have much better retention and their processes and ingredients are very different.

Time also affects retention. I think it's to do with the beer soaking up the CO2 in the bottle. If I remember rightly colder storage will help this. I've certainly found that after a few weeks carbonation my beers have a head but it falls away whereas after 6 weeks or so it sticks around more.

 

[Oneflewover]

I’ve heard the flavour contribution of rye be described as spicy. It’s not necessarily something I have picked out, but I do think it tastes drier/crisper in the finish, so nice in hoppy styles

Cheers, I've used malted rye before, but not unmalted. Planning to use it in a saison recipe that calls for flaked wheat.

 

[Ajhutch]

I was bit pissed off i only used 120g in my centinial and cascade brew. Ok it was a 12l batch but ive missed out on the description you put.
Theres a rye beer in aldi that i was trying to replicate . but maybe im being a bit early with my judgement having only been two weeks warm bottling conditioning.
I was going with j palmers 'less is more' moto bit think i missed the fine line

I think if you’re really trying to get the character of an ingredient, taking it up to the max (and beyond) is a good idea.

 

[marshbrewer]

Which would people recommend between torrified wheat and rolled barley for head retention in a golden ale if I want to minimise any clarity issues?

 

[Oneflewover]

I can't speak for torrified wheat because I haven't used it, but I am experiencing no issues with clarity with flaked barley at about 5% of the grist.

In fact the pale ale I sent in for the Jan forum comp had 5% flaked barley, and I did very well for appearance points (shame about taste points, but don't think that was to do with FB!). I'd link the scoring video if I could...

 

[marshbrewer]

That's good to know because I'm planning a golden ale that I don't want to use torrified wheat in, but was a bit worried about haze with flaked barley. Cheers!

 

[BeerCat]

I use maybe 150/200g of torrified wheat in my lagers or IPA's which works nicely. One thing i have found out recently is force carbonating seems to give a much better head, retentioin and lacing than bottle conditioning. I have just done a 100% floor malted pilsner so will be able to see if there is any difference.

 

[Wouter]

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Malt manipulation: Higher colored malt contains less foam active proteins available for extraction into beer. This is because higher coloured malts require more intensive heating which causes the proteins to denature (unfold/break down). Thus this is a negative effect.

Interesting correction proposed by Drunkula. Roasted malts however seem to be very foam positive (Combe AL, Ang JK, Bamforth CW. 2013).!