Earlier this week, one poster mentioned that he bottle conditions with Wheat malt in order to add a bit of head retention. I gave this no thought at the time, but the more I think about it the more it sounds interesting to me.
Will this technique add enough wheat malt to affect head retention? Obviously, the little amount of wheat malt will not affect taste to any degree. But here is my main question:
I am brewing a Belgian Wit tomorrow and I will eventually use dried wheat malt extract at bottling time. Will I use the same technique as regular DME? In other words, 1.25 cups per 5 gallon batch?