Chris Vejnovich wrote:I have read on the "Green Board" a recent interview Greg Noonan where he talks about how the 121F rest can hurt head retention, but the 131-133 can help it quite a bit.
I'd believe that part about the 121F rest hurting head retention, now. I made my regular Bavarian Weizen (50% wheat 50% pils) and tried a 122F protein rest as described in the Pyramid TBN show, and now I have the amazing headless weizen. The beer pours normally, with a big moussy head, but collapses to nothing in just a minute or two. I guess all that cottage cheese I saw in the kettle were my head retention proteins!
I don't think I'll try that again; I wonder what benefit Pyramid thinks they are getting from that rest. Pub customers don't expect a head on their American wheats, I guess?