Gusta i stabilna pjena

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Moderator/ica: Poljo

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Topsis
Postovi: 51
Pridružen/a: sub srp 01, 2017 12:33 pm
Lokacija: Ozalj

Gusta i stabilna pjena

Post Postao/la Topsis » čet ruj 19, 2019 10:16 am

Kao što i sam naslov govori, kako postignuti odnosno kako postižete?
Neki spominju dekokaciju, netko novije sladove, ili neka druga tehnika...

Živili :pivo3: :pivo3:

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Pemac
Postovi: 505
Pridružen/a: uto stu 14, 2017 5:06 pm
Lokacija: Hercegovac/Bjelovar/Križ

Re: Gusta i stabilna pjena

Post Postao/la Pemac » pet ruj 20, 2019 7:37 am

Topsis je napisao/la:
čet ruj 19, 2019 10:16 am

Neki spominju dekokaciju, netko novije sladove, ili neka druga tehnika...
A netko pak i boil spominje.

Ivan35
Postovi: 18
Pridružen/a: pon ruj 02, 2019 7:56 am

Re: Gusta i stabilna pjena

Post Postao/la Ivan35 » pet ruj 20, 2019 10:04 am

Evo baš sam htio otvoriti temu i postaviti to pitanje i eto vidim ovo. Pjena na ale-u od 100% pale ale slada mi je ispala zadovoljavajuća samo što brzo splasne. U pšenično sam kod flaširanja dodao malo više šećera i više se pjeni od ale-a, ali je dosta "rijetka" i jako brzo splasne. Izleda kao sapunica od čarlija. Omjer slada je bio 50% pšenica i 50% pilsner. Imate neku foru za dobru pjenu?

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Poljo
Postovi: 2021
Pridružen/a: sri lip 24, 2015 1:21 pm
Lokacija: Zagreb

Re: Gusta i stabilna pjena

Post Postao/la Poljo » pet ruj 20, 2019 10:59 am

HOW TO IMPROVE BEER FOAM
www.lowcountrylibations.com je napisao/la: STRATEGIES FOR THE RIGHT FOAM

Awesome Foam -- for the brewer in search of drop-dead head

Brew all-malt beer (no adjuncts such as rice, corn, or sugar); made from all-grain brewing.
Use foam-building ingredients such as wheat or unmalted barley.
Carbonate to a slightly higher level or use a nitrogen stout gas.
Use scrupulously clean glassware.
Leave no chemical residue on any brewing equipment, beer bottles, beer glasses, or body parts.
Foam suffers from the thought of some chemicals.
Brew hefe-weizen, wit beer, and stout (dispensed through a stout tap). These three styles have naturally awesome foam.

Good Foam -- for the brewer who wants a good head without jumping through hoops

Brew all-malt beer (no adjuncts such as rice, corn, or sugar) made from all-grain brewing. Extracts lose much of the foam-building proteins during processing.
Use a generous addition of hops. Hop bittering acids help foam cling.
Properly carbonate so the foam has enough gas to form correctly.
Thoroughly rinse your equipment but don't obsess -- no-rinse sanitizers are acceptable for the brewer in search of good foam.

Bad Foam -- some of the most common culprits to avoid

Excessive use of adjunct ingredients. Ever see an American-style lager with awesome foam?
Very, very little hops. Light beers with low hopping rates have bad foam!
Fats and oils -- oats, coffee, chocolate, potato chips, and the like all contain fats and oils. Avoid the use of such ingredients if you want good foam. If you want chocolate porter more than foam, then don't worry -- you may get lucky and have good foam.
Foaming cleaners and sanitizers. Detergents destroy beer foam even though they are foamy themselves. These compounds must be rinsed off of all brewing equipment.
Foaming the beer before drinking. Once a foam forms, the foaming compounds do not form foam a second time.
Flat beer doesn't foam unless it is dispensed using special taps (beer engines for example).
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ninoid
Postovi: 265
Pridružen/a: uto srp 28, 2009 9:36 pm
Lokacija: Zadar

Re: Gusta i stabilna pjena

Post Postao/la ninoid » sub ruj 21, 2019 11:26 pm

Zamijeniš pola kile ječmenog slada sa pšenićnim. ne utjeće na ništa, ali će stabilizirati pjenu.

SYRe
Postovi: 14
Pridružen/a: uto vel 06, 2018 8:38 pm
Lokacija: virje

Re: Gusta i stabilna pjena

Post Postao/la SYRe » ned ruj 22, 2019 7:13 am

Stabilnosti pjene pomaže i kristal slad. Kuhal ovo ljeto peničnjaka ono čistibavarski klasik, pola-pola...ma milina od pjene gusta al brzo se gubi, stavil kristala 3-4% i problem riješen. I još uz gore navedeno treba spomenut...piva treba odstajat.

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