Why do dark beers produce more krause than it’s peers?

[Spudhead94]

As the title states, i’ve brewed a stout kit today used rehydrates crossmyloof ale yeast and the fermentation has erupted!! Kicked off within 2 hours and now my blow off tube sounds like some heavy metal bass drum lol!

I’ve left a good 4 inches as it never rises that far but it’s pressed against the lid already? it’s only 1.044 so not a strong brew either, any ideas?

Also tested out my GoPro! Its not a great video but here’s a link if you fancy watching it!

 

[Arcs]

From what i saw there your wort was a little on the high side temperature wise for pitching that yeast. Which iirc means faster more vibrant fermentation. Which during the next few months we are all gonna have to get used to thanks to the summer.

 

[Drunkula]

Dark malts are "foam positive" and yes that's the term beer scientists use. Loads of people think that crystal malts are carapils and all that are meant to be good for head retention but all the studies I've read show the opposite. I've linked to a few before and I can't be faffed looking for them.

 

[stz]

Beer foam is mostly carbohydrates and usually dark beers are snided with dextrines. Foaming on its own doesn't always form heavy sustaining foam for that you need foam stabilisation which is mostly proteins, iso-alpha acids and other hop compounds. Smaller roles are played by beta glucans and melanoidins. Also foaming tends to be worse at lower pH.

So somebody sets out to make a big stout. They mash hot to create lots of dextrines. They use a bunch of speciality malts for colour and flavour which are filled with further dextrines and melanoidins. They perform a long boil creating creating melanoidins. They've used oats and wheat for a protein heavy wort to ensure a rich silky smooth weighty mouthfeel full of beta glucans. Also because a big stout generally wants quite a lot of IBU's, they use a single boil addition for about 60 IBU's ensuring it is full is iso-alpha acids. Also they don't want to get too far into water treatment and the dark malts mean their post boil is as low was 4.6-4.7 compared to their pales which are somewhere around 5.3.

Fob fob city.

 

[An Ankoù]

To cut a long story short, it's for the same reason that dark beers produce a better and denser head when they're poured than light beers made in the same way. The dark malts aid foam formation and retention both in the FV and the glass.
I should add that putting wheat or wheat malt in the brew has the same effect for different reasons.

 

[Spudhead94]

From what i saw there your wort was a little on the high side temperature wise for pitching that yeast. Which iirc means faster more vibrant fermentation. Which during the next few months we are all gonna have to get used to thanks to the summer.

I usually pitch it mid to high twenties due to the fact I live in a top floor flat, just checked and it's on 22c now. So its take 3 days to drop 4c, using ale yeast at the higher temp range should produce a more maltier taste so hopefully it won't be too bad!

 

[GerritT]

I usually pitch it mid to high twenties due to the fact I live in a top floor flat, just checked and it's on 22c now. So its take 3 days to drop 4c, using ale yeast at the higher temp range should produce a more maltier taste so hopefully it won't be too bad!

Oh you will drink it! You will drink it all! You're not fooling anyone here
**one of us, one of us, one of us**

 

[Spudhead94]

Oh you will drink it! You will drink it all! You're not fooling anyone here
**one of us, one of us, one of us**