tag:blogger.com,1999:blog-930302420283334103.post2305448376990124896..comments2022-03-24T21:38:07.760-04:00Comments on BrewLocal: Dann Paquette's Guidelines for a Proper BitterThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-930302420283334103.post-62964040224872039092009-09-07T15:50:35.337-04:002009-09-07T15:50:35.337-04:00Spot on, the wheat is for head retention. Dann di...Spot on, the wheat is for head retention. Dann didn't site preference for a particular strain. I'd suggest Wyeast 1098 for a drier profile or their 1968 for something fuller.DesJardin Brewing (Nathan)https://www.blogger.com/profile/12291538981777669820noreply@blogger.comtag:blogger.com,1999:blog-930302420283334103.post-57681227303635155822009-09-06T10:24:14.074-04:002009-09-06T10:24:14.074-04:00Very many British brewers do use torrified wheat. ...Very many British brewers do use torrified wheat. It's very common to use a small quantity of it in a beer; it supposedly helps with head retention.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-930302420283334103.post-23489174097423169092009-09-02T10:38:49.053-04:002009-09-02T10:38:49.053-04:00Torrified wheat? Did he expand much on its use fo...Torrified wheat? Did he expand much on its use for a bitter, seems a little strainge considering the isinglass clarification used. Did he have a favorite British strain, I've only used a couple.Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.com