3 replies to this topic

[Big Nake]

In another thread, we were discussing using Palmer's spreadsheet and the EZ_Water sheet as guides to making proper salt additions based on source water and beer style. I have a couple of these beers on tap now (an amber ale and a cerveza clara) and the head stability is like nothing I have seen before. It's like a thick, whipped topping on top of each beer and it hangs around until the end of the glass. When the beer is gone, if you hold the glass to your mouth you get a big dollop of foam at the end. Is this because of my new process of adding proper amounts of calcium chloride, gypsum and/or epsom salts to the mash and kettle or is it just a coincidence? Cheers.

[Slainte]

They most certainly do.Correct pH and water chemistry throughout the brewing process is important for protein degradation and flocculation, and has a direct effect on beer foam formation and stability.

[dmtaylor]

This is interesting. It might be the best explanation for why pilsner style beers like Duvel and Heineken have huge head. I'm not sure about Duvel's water source, but I know Heineken uses very very hard water, so much that you can taste the minerals when you drink a good kegged, unskunked version, which is quite delicious.

[Big Nake]

I have a bunch of other beers in the pipeline where I used the EZ_Water sheet to guide my water additions. There are small amounts of CaCl, Gypsum or Epsom Salt added to the mash and also the kettle so it will be interesting to see if these beers all continue to have this phenomenal head stability. Cheers!