Head Retention

[Cathal O D]

Hi All,

I want to improve the head retention on my beers. I was thinking of using some wheat but not sure how much to use for an IPA. Any suggestions???

[Partridge9]

Use Torrified Wheat

Its a little different than standard wheat - it has been heat 'popped' to allow for rapid hydration and conversion. It adds body and is recommended for head retention.

3-5% should do the trick.

Note low mash temperatures (62-64C) are not good for head retention due to the nature of fermentables produced - if the main mash is at 67-69 your been will have better head retention and fuller body.

[Cathal O D]

I only have flaked wheat. Will that do the trick? :-?

[Partridge9]

Nope not really the same thing ...

I'm sure we can muster up 300/400g of that from somewhere...

[Ciderhead]

http://brewwiki.com/index.php/Head_Retention

Biggest one for me what to stop putting my glasses through the dishwasher!!

[JD]

http://brewwiki.com/index.php/Head_Retention

Biggest one for me what to stop putting my glasses through the dishwasher!!

I reckon Palmer wrote that cos half of it is lies!

According to the BrewWiki page history  8-) , for the most part, the page has been authored by two individuals. The first is the guy who wrote the Beersmith software and the second is the guy who created BrewWiki. A couple of others have edited the page thereafter. Palmer hasn't had a hand in it I'm afraid. That being said, the two authors may well have been his acolytes, but who's to tell  :-/

[ColmR]

Seriously, is Palmer not to be trusted?

[JD]

I've not had issues with anything he says in his book but I believe others have. I do ignore some things he talks about: the effects of hot side aeration; yeast autolysis and anything to do with mash efficiency. I do perform water chemistry but  use software rather than his charts.

Basically, until such time as I am concerned with any of the above, I will continue to use his book as my goto brewing guide. Thereafter, I'll probably take a course in food science to get the real skinny on what's behind the enzymes and yeastie critters. Till then, I'll just relax and have a homebrew.  :

/J

[JD]

Also, if you're researching anything, be it brewing or anything else, don't just use one source. Palmer's book is a reasonable place to start but not always a reasonable place to stop.

Google is your friend in this regard but use it wisely 
/J

[Cathal O D]

Im starting my brew tomorrow morning so ill have to skip the wheat this time and focus on the mash temps.

So tell me, what is the flaked wheat for? :-?

[Partridge9]

I believe flaked wheat is pre-gelatinized - like flaked oats. So its added to bump your numbers, add more body and a different flavour - like adding porridge to your wits.
Also from a quick browse around - it would appear to be primarily used in Belgians.

http://www.highgravitybrew.com/productcart/pc/Flaked-Wheat-p3101.htm

[MAF]

Carapils does the job better than any wheat IMO. Or if you just use plenty of any Crystal malt, head retention should be good.

[Tom]

If you don't want crystal malt flavours in your beer (and you don't have carapils/caramalt etc.) then mashing higher will give the same unfermentable sugars, I believe.

[irish_goat]

I use about 100g wheat malt per 5 gallon brew. Is there any reason I shouldn't and just stick with crystal/carapils?

[Tom]

I think flavour has something to do with that, and mouthfeel. The carapils etc. add dextrins automatically, whereas with wheat you can choose the mash temperatures to suit the sugars you want.

Also, crystal and wheat malts taste different (though not sure how noticeable wheat is in that small quantity).