What causes foam to be “peaky”? What I mean is that it forms mountainous bubbly peaks. It looks kind of nice and appetizing, almost like a creamy layer. I don’t know if it is a desirable or undesirable trait.
I brewed the NB simcoe smash, which turned out really great. Tasty, very simcoe. I want to brew some other smashes of my own design to learn more about how various types of hops taste. Anyway, this particular smash has very heavy, creamy, peaky head. I’d like to know how to repeat it.
The concentration of priming sugar wasn’t higher than normal. The beer was dry hopped.