That's been my method up to now. Kolsch and Blonde Ales in particular get around 5% wheat. Lagers have been all Pilsner and Vienna (and maybe corn or rice). I mash low and long and though I get some conversion in the dextrin rest, I need a little something to make the head hold up a little better.
Carapils/Carafoam. Accept no substitute...
Carapils/Carafoam. Accept no substitute...
Wheat works, too, as does unmalted rye or barley. Crystal malts increase head retention, too.
Nice but whose beer did they test? I get a much better foam stand when I use them than when I don't. Being an engineer and a process geek, I'm well aware of the dangers of n=1 so I wouldn't make my word gospel under any circumstances.
There used to be a delete comment button but it's gone now which is bad for inebriated BF time.
Yeah...there used to be a delete option. Another casualty to the "new and improved" site functions?
I believe you, except for the part where I get much better head retention when I use Carapils or Carafoam. As I said, this is an n=1 observation and in the larger scheme of things not worth much. I have read Kunze but won't pay $7 to read this study. And a long history of studies showing chocolate is a health food tells me not to put too much weight on a finding until it's been replicated a few times.
