Competitions:
Listing of local competitions with approximate schedules. If you are interested in judging or being a steward, contact the competition organizers; there is always room for extra stewards and judges.

FOAM information:
Club information, financials, memberships, and links to social media.



Ask The Masters

Question: I made a Dunkelweizen (BJCP 15B) that very tasty. However, although on pouring there was a good bit of foam, the head-retention was poor. How to improve?

Master Dave responds: First of all be sure your glassware is clean. Soap, oil, or wax residue break up foam in a hurry. Carefully wash and dry a glass by hand and see if it makes any difference. Bubbles forming anywhere on the inside of a glass of beer other than the head is a sure sign the glass is not clean. Otherwise including a protein rest in your mash schedule can help degrade undesirable proteins into medium molecular weight proteins that contribute postively to body and foam stability. This is particularly applicable to grists with a high wheat content since protein levels are higher in wheat than in highly modified barley malt. A protein rest is implemented by holding the mash at 122 to 137 degrees F for 15 to 30 minutes before heating the mash up to starch conversion temperatures. Initially you might try a rest in the 131 to 137 degree F range. This temperature range is said to favor the proteinase enzyme, which breaks down longer chained proteins into medium length ones. However it's likely that any rest in the protein rest temperature range will help.

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