Bayern1987
Well-Known Member
- Joined
- May 16, 2020
- Messages
- 79
- Reaction score
- 16
Right here is the deal lads and ladettes...
First Hefe I brewed had brilliant head but a lot of trub and other protein particles floating around...
On the 2nd one I decided to use the biab bag to filter the wort (used the no chill method) as I was transferring to the fermenter... it has great carbonation and head initially however dissipates after a minute or so...
I have been doing plenty of reading on head retention and have changed pr considered altering my brewing practices in terms of soap residue, proteins, mash schedule etc. And it got me thinking about the filtering before pitching the yeast maybe removing a lot of protein...
I have used the hochkurz method in all of my hefes and it seemed to work perfect on the first one...
See my idea is to counterbalance the filtering with more protein "head forming" compounds during the mash schedule... and my idea is waiting to add a significant percentage of my wheat malt until later in the mash around 68 - 72 degrees celicius to ensure the results of mashing this amount of the wheat will lead to improved head retention in the beer.
Are there any implications of this and what do you think?
First Hefe I brewed had brilliant head but a lot of trub and other protein particles floating around...
On the 2nd one I decided to use the biab bag to filter the wort (used the no chill method) as I was transferring to the fermenter... it has great carbonation and head initially however dissipates after a minute or so...
I have been doing plenty of reading on head retention and have changed pr considered altering my brewing practices in terms of soap residue, proteins, mash schedule etc. And it got me thinking about the filtering before pitching the yeast maybe removing a lot of protein...
I have used the hochkurz method in all of my hefes and it seemed to work perfect on the first one...
See my idea is to counterbalance the filtering with more protein "head forming" compounds during the mash schedule... and my idea is waiting to add a significant percentage of my wheat malt until later in the mash around 68 - 72 degrees celicius to ensure the results of mashing this amount of the wheat will lead to improved head retention in the beer.
Are there any implications of this and what do you think?