+1
Indeed…http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques
“One case in point is the Belgian beer Duvel (“devil”). Duvel is made from Pilsner malts and quite a bit of protein-less adjunct (sugar), yet it still forms a huge, rocky head that clings to the glass right to the end of the beer. (On the other hand, it’s big beer, so — even with the adjunct — there is a decent amount of Pilsner malt in the grist.) My experience with other “low-protein” beers also suggests that you do not need a lot of protein in your beer to form a good head. If you’re functionally foamless, I think you need to look to other avenues to generate beer foam”
Yea cause they do a step mash with a mash out! ;D ;D ;D
Let it be known that just because we advocate mashing out, does not automatically mean that YOU are making terrible beer.
Quite the opposite actually. If you are looking for incremental “+1s” as Bryan said, the promotion of glycoproteins through a rest at 77 °C will help.
This isn’t a foam deficiency issue. More like an incremental foam improvement.
Oh, so you saw what I did there? ;D
Maybe. All I know is my wife doesn’t care if I get foam or not.
I used to regularly NOT mashout and my beer was good with what I’d consider good foam and decent stability.
I now regularly mashout and my beer is still good with what I’d consider better foam and much better stability.
This pretty much matches the info provided about glycoproteins (what are those?) by BigMonk and TheBeerery.
As I get older, I am beginning to wonder if the real true purpose of marriage is to serve as a daily reminder of all the foam we’re not getting anymore.
Back on topic, I’m a believer in an adage something along the lines of, if it ain’t broke, it ain’t broke.
Redirect… I think you got your answer, OP. Some of us homebrewers say no difference. Some say it is a 1 point difference but not a fermenability thing, a foam/foam retention thing. And you can gage that 1 point by comparing it to reducing HSA being 50 points.
I find that in a lot of hobbies (and child rearing) it’s about the summation of those small numbers. Each thing individually is minor, even insignificant at times. However, if you combine all of those little 1s, 5s, and 2s then you start to see a significant difference. Of course, you do have to weight the cost vs reward and decide for yourself if this 1 or 2 is worth the effort.
Amen brotha!
I always said if it’s less than a 40 point beer I will dump it. Problem is now I find way too many flaws in 40 point beer and that mark has moved to 45 with the goal being 50. My tweaking solely consists of .1’s now.
A beer ( or anything for that matter) is the sum of all parts.
You must win a crap ton of medals!
I agree. The small improvements definitely get cumulative after enough of them.
I used to. But I’m not really a fan of the ole’ bjcp anymore.
I used to. But I’m not really a fan of the ol’ bjcp anymore.
I’ll take this in a slightly different direction and make an argument for the Maillard reactions @ mash-out. When I first started, I used to do single infusion mashes; now I typically do a triple-step mash. In so doing, I noticed a pretty dramatic impact on color development (Maillard rxns) as I’d step to higher temps. So now I mash-out to ~170, just to get that deep, rich color (and those yummy melanoidins); alternately, I usually skip the mash-out if I’m trying to brew something @ very low SRM.
Your color pick up is most likely due to oxidation. The higher the temp the faster it happens. I get 0 color pick up from my step mashing in the absence of oxygen. Are you doing boiling water additions followed by a vigorous stir by chance?
That’s certainly a possibility I hadn’t considered. I try to keep the stirring to a minimum, and I don’t do boiling water additions - I step it by merely jacking up the heat (but of course have to stir to prevent the grist from scorching at the bottom). Hmm. I’ll have to look into that…