I figure that title might catch a few eyes, lol.
I just tapped into my keg of Denny's Rye IPA (see sig for recipe). Not only is this a fantastic recipe, but it's got the most amazing head of any beer I've ever had. It's thick, creamy, and sustained throughout. It's awesome! I would like to recplicate that result in other brews and am wondering if anyone can sort of pinpoint how that came to be. I'm assuming it's the half lb of both dextrine and flaked wheat. But I've heard that rye can contribute as well. Any thoughts?