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I thought about oats - but I'm wondering if torrified wheat would do the trick too? I hear that's good for head retention.Nosybear said:Drying out is easy: Add sugar. Any refined sugar will do this for you. With the amount of wheat, head retention shouldn't be a problem but to tweak the recipe, you might add oats.
I have a slight hesitation when it comes to refined sugar. With one notable exception, the beers I've made with added sugar have turned out to be inferior to the grain-only batches. I suppose another way would be to use a more attenuative yeast than Nottingham?