7 ways to improve the foam character of beer



1 Add more hops during boiling  (contribute to cup-hanging character) and boil for suitable time (90-120 minutes)
2.Add wheat in the grain bill
3.Proper CO2 content in the beer with good dissolution condition.
4.Suitable protein rest temperature during mashing: if the wort quality is good, the protein rest temperature should be slightly higher (52℃); if the wort quality is worse, the protein rest temperature should be slightly lower (45℃)
5.Getting clear wort after laute. But do not over-sparge the wort
6.Cleaning and stable pressure during the filling process
7.Avoid the oleaginous mixed into wort or beer