Hop and Grape " creamy top"
- Deebee
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Hop and Grape " creamy top"
Hi again.
I saw this on H&G website but it does not give any realy info.
Just says it will provide a creamy top om any beer. Is it put in during fermentation, innthe recipe before or during kegging/bottling?
What is this stuff really?
I was thinking of putting some in the next stout i make in order to try and copy the creamynes of this.
looks interesting if you want a head all the way down the glass.
I saw this on H&G website but it does not give any realy info.
Just says it will provide a creamy top om any beer. Is it put in during fermentation, innthe recipe before or during kegging/bottling?
What is this stuff really?
I was thinking of putting some in the next stout i make in order to try and copy the creamynes of this.
looks interesting if you want a head all the way down the glass.
Re: Hop and Grape " creamy top"
Its probably an alginate based solution similar to our PGA 2% product.
It is added as late as possible, ie kegging or cask to provide the large elastic proteins for head retention that may well be missing in some beers.
It is added as late as possible, ie kegging or cask to provide the large elastic proteins for head retention that may well be missing in some beers.
- Deebee
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Re: Hop and Grape " creamy top"
But will not the addition of protein add a haze in lighter beers?crookedeyeboy wrote:Its probably an alginate based solution similar to our PGA 2% product.
It is added as late as possible, ie kegging or cask to provide the large elastic proteins for head retention that may well be missing in some beers.
Re: Hop and Grape " creamy top"
No it doesnt work like that. It isnt the same kind of chemistry going on as the protein that forms hazes
- Deebee
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Re: Hop and Grape " creamy top"
I received my bottle yesterday.
The instructions say to add 15-30 ml to a batch of 22.5 liters prior to bottling.
Question, should this e added when fermentation is all but over, or should i divide the amount to be used and split it between the kegs.
30 30 /22.5 = 1.3 then multiply this for the amount in the kegs ( say x 5= 6.6 ml pr 5 liters :- .6 ml pr 500 ml?
Thougts please.....
The instructions say to add 15-30 ml to a batch of 22.5 liters prior to bottling.
Question, should this e added when fermentation is all but over, or should i divide the amount to be used and split it between the kegs.
30 30 /22.5 = 1.3 then multiply this for the amount in the kegs ( say x 5= 6.6 ml pr 5 liters :- .6 ml pr 500 ml?
Thougts please.....
Re: Hop and Grape " creamy top"
Kegs definately, you want to add it as late as possible, because they are very large protein molecules they are very easy to lose!
- Deebee
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Re: Hop and Grape " creamy top"
I'll give one of the kegs a try when i am finished brewing the batch tomorrow!
Re: Hop and Grape " creamy top"
How'd you get on with the Creamy Top DeeBee?
steve
steve
- Deebee
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Re: Hop and Grape " creamy top"
actually it was great. Especially on oatmeal stout and pale only brew with no wheat.
Re: Hop and Grape " creamy top"
Do you use it regularly now? I think i will get some in stock for a try!
Steve
Steve
Re: Hop and Grape " creamy top"
I use it, seems ok, its this :-
RITCHIE CREAMY TOP = CHEMICAL / BASE = PROPYLENE GLYCOL ALGINATE - EXTRACTED FROM BROWN SEAWEED = http://www.aisonschem.com/propylene%20g ... ginate.htm
The chemical is used in the food industry so I was happy to use it.
cheers, lee
RITCHIE CREAMY TOP = CHEMICAL / BASE = PROPYLENE GLYCOL ALGINATE - EXTRACTED FROM BROWN SEAWEED = http://www.aisonschem.com/propylene%20g ... ginate.htm
The chemical is used in the food industry so I was happy to use it.
cheers, lee
- Deebee
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Re: Hop and Grape " creamy top"
↲I use it in a few especially if i have no wheat. Or i i just want a really tight head. Lasts ages:-)EccentricDyslexic wrote:Do you use it regularly now? I think i will get some in stock for a try!
Steve