Sometimes it isn't that easy to get wheatmalt somewhere else than in Germany, where the wheat beer has its tradition. When I last made a analysis of the wheat malt we got delivered from an Irish malting company I found 1/3 barley grain, some grains I couldn't identify, husks and dusts; all the things that are not really suitable for brewing a good Baverian wheat beer. I'm now getting in contact with some suppliers to buy at least 1t of malt. (Hey we don't brew that much wheat beer, 1t is pretty much)

We had some more discussion on how to improve foam stability. So, what can basically be done to get a better head retention? The key influence factors on foam are different fractions of nitrogen, isohumulones, alcohol and some other things. The former described method to bring in post-fermentation iso hops couldn't be done as extra equipment needs to be bought and no space is left for new equipment. The brewerey is stuffed until the roof. The coagulable nitrogen which precipitates, or should precpitate, during boiling is a bonus factor for the foam.