Do you know which other adjuncts your beloved Belgian Brewers use?
I could name 15 of them for starts, more if you wish. Such a shame.
You do not need hop extracts and such. Water, malt hops and yeast. Sugar is ok too. If you cannot brew proper beer with these 5, get back to the benches and learn.
No I can not. I've been naive and thought that most breweries in Belgium have no additives in their beers.
I know very well what affects foam stability in the brewing process as well as the use of ingredients.
Skip the protein rest, mash a shorter time, dont boil to hard, use low alfahops (to get more polyfenols), magnesium and calcium affects, use unmodified barley, wheat or oats and so on.
I have not had any problems in the past with shorter storage time in the fermenter. Its only now with longer storagetime in the fermenter which I started to have problems with foamstability.
What is your solution for this?