So I've been reading through 'Brew Like a Monk' and in the section on Chimay, they talk about using wheat starch (wheat flour in its White) as an adjunct in their recipes to improve head retention. Apparently Chimay uses 6-Row malts to convert the extra starches.
Does anyone have any experience with the stuff? The dubbel I brewed recently does not have the massive, sticky head that I had hoped for (I used 2-Row Pils, Special B, dark candi sugar). I'm tempted to try another one with 6-Row and some wheat starch, but I'm not sure what proportions to use, or if there's a special process involved. Do you just add the starch as you dough in?