1. High hop dosage and moderate wort boiling time (90~120 minutes)
Adding hops to the wort for boiling not only increases the foam retention of the beer, but also gives the beer the performance of hanging the cup. Beer without hops can actually form a good foam, but it loses the characteristics of hanging cups. In addition, if an appropriate amount of hops is added, but the boiling time of the wort is excessively prolonged, although more alpha acids in the hops can be converted into isomerized alpha acids, and the foam hanging performance is enhanced, it will be beneficial to some The protein of the foam is precipitated, but the foam holding ability of the beer is reduced.
2. Add wheat malt raw materials
Wheat malt contains higher macromolecular protein than barley malt, which makes the foam more delicate and has better foam retention.
3. The content of carbon dioxide in the beer should be moderate, and the dissolved state should be better
The volume of moderate carbon dioxide in different styles of beer is slightly different. For example, the volume of German wheat is 2.8~5.1 (volume number: at one atmospheric pressure, at 0°C, move all the gas in 1 volume of beer into a vacuum In the system, the volume occupied by the gas) Inappropriate carbon dioxide content will make the beer not easy to form beer foam, or the size of the formed foam will be uneven and increase the defoaming speed.
4. During saccharification, the appropriate resting temperature of protein resting stage
If the malt quality is good, the protein resting temperature should be slightly higher (52°C); if the malt quality is slightly worse, the protein resting temperature should be lower (45°C).
5. The wort should be filtered
The wort should be filtered clearly, and the wort should be washed in moderation. Excessive washing will not only cause inappropriate flavor, but also cause excessive fatty acids in the wort, which will affect the foam.
6. The beer filling process should ensure clean and stable pressure
Beer foam contains more foam stabilizing substances, so the more foam is formed during the filling process, the more foam stabilizing substances are lost in the beer. Therefore, the transportation and filling of beer must be kept clean and the pressure is stable, try to prevent the beer from foaming in the pipeline or container, and avoid the loss of foam-stabilizing substances.
7. Prevent oily substances from mixing into wort or beer
Grease is extremely detrimental to the foam of beer and will have a defoaming effect.
 
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Edited by Cassie
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