Before exploring additives evaluate your brewing process. Is the boil so vigorous that foam proteins are being destroyed? Is a heavy load of lipid being carried forward either from turbid sweet wort going to the kettle or from trub carried forward from fermentation? Is the yeast healthy (unhealthy yeast release more proteinase A, a foam protein destroyer)? Are foam proteins and hop bittering acids lost because of an overly-large head of foam in the fermenter? Similarly, are these proteins and acids lost with a foam head in aging, or because foam is forming during transfer because line pressure is not balanced? If post-kettle hopping, is an appropriate level of hops added and is the contact time appropriate. John Paul Maye showed that foam stability decreases with pounds of hops added per barrel of beer or over time from 1 to 9 days Maye, John Paul, Robert Smith, and Jeremy Leker. 2018. Dry hopping and the effect on beer foam. Brauwelt International 36, no. 2: 93-95. John Paul Maye is an MBAA member.
The abstract from an article by Evan Evans summarizes the situation nicely, "A suitable head on a beer is one of the first characteristics by which consumers judge the quality of their beer; thus it is of vital importance to brewers. Beer foam quality is characterized by its stability, adherence to glass, and texture, which are inherently determined by the quality of the barley and hop raw materials used for beer production. In addition, beer production processes, addition of foam palliatives, packaging and method of dispense influence the basic foam quality determined by the raw materials. Elevated levels of key malt proteins and hop acids generally influence foam quality positively, while the inclusion of excessive levels of lipids, protein modification, and ethanol generally reduce foam quality. The primary objective of this review is to identify malt components that can be manipulated to produce beer foam of superior quality." Evans, D. E., and Sheehan, M. C. 2002. Don't be fobbed off: The substance of beer foam - a review. J. Am. Soc. Brew. Chem. 60, no. 2: 47-57.
Evan also has cautionary story about Schlitz foam and foam additives
https://www.researchgate.net/publication/305440874_Cloudy_but_fine_or_just_plain_stale
The Oxford Companion to Beer definition of gum arabic
"Gum arabic's use as a head retention agent/foam stabilizer has been largely overtaken by polypropylene glycol alginate. That shift occurred at least in part because the levels of the active substances in gum arabic can vary widely from harvest to harvest, whereas PGA-being more heavily processed-can be produced to tighter specifications."
https://beerandbrewing.com/dictionary/MoLnl0nae6/
What is BioHaze™? It's a natural process aid derived from gum acacia and tannic acid that creates a shelf-stable hazy, turbid appearance. Tannic acid reacts with proteins in the beverage matrix to create the haze, and gum acacia stabilizes it – without it, tannic acid products alone will eventually cause the haze to precipitate. https://bsgcraftbrewing.com/another-look-at-biohaze/
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Lance Lusk
Retired
Las Cruces NM
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Original Message:
Sent: 08-15-2022 18:24
From: David Seymour
Subject: Acacia extract?
Hello all,
I'm interested in trying some Acacia extract in a batch. I've read it's used by megabreweries for increased foam and head retention, but how and when exactly? Is it added to whirlpool? Directly to the fermenter? If so, during active fermentation, or after completion?
Thanks,
David Seymour
head brewer
Bathtub Row Brewing
Los Alamos, New Mexico
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David Seymour
Bathtub Row Brewing Co-op
Los Alamos NM
(505) 500-8381
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