dkevinb
Well-Known Member
I brewed an extract batch of APA based on a recipe from John Palmer's "How To Brew" and was pleased with the results. Side-by-side with Sierra Nevada Pale Ale the taste was very close, as was the color of the beer. However, the color of the head of my beer was noticeably whiter with considerably finer bubbles. Also, the head on mine lasted quite a bit longer and had more lacing. I assume the latter two things were due to proteins in the beer. But what makes a beer's head color and bubble size different? Or are all these things just related to the protein content?
