Interesting comment you made about corn affecting head retention. I did not know that. I brewed my first attempt at a Classic American Pilsner a couple months ago, including 4 lbs. of Flaked Corn. Even with forced carbing in a keg, the head dissipates too quick. Back to the drawing board ;-) Cheerz
@@beeroquoisnation Looks like what I Am saying. 5-10% Oats aid in mouthfeel and head retention. In my experience far better than dextrin malts. And over 10% will start the curve the other way and negative affects on head retention and PH. Too much of a good thing .....
Sorry about the sound my mic went out
Interesting comment you made about corn affecting head retention. I did not know that. I brewed my first attempt at a Classic American Pilsner a couple months ago, including 4 lbs. of Flaked Corn. Even with forced carbing in a keg, the head dissipates too quick. Back to the drawing board ;-) Cheerz
Nice work sir
Thanks!
I love adding oats to my beers too!
Hell ya
dextrin malts do add gravity, not many but they are usually unfermentable so it will add to the FG.
@@sanbe729 good to know. I stopped using them and just use oats now. Have had better results.
Janish wrote an article that has checked out in m brewing. It's worth a read, but the link won't post. Cheers.
Not familiar with it but I'll try to find it
@@NWsmallbatchBrewing I sent you a link on Discord
@@NWsmallbatchBrewing I sent you a message with a link on discord.
@@NWsmallbatchBrewing I sent you a link on the other platform.
@@beeroquoisnation Looks like what I Am saying. 5-10% Oats aid in mouthfeel and head retention. In my experience far better than dextrin malts. And over 10% will start the curve the other way and negative affects on head retention and PH. Too much of a good thing .....
Gotta love good head….🍻