Originally Posted by SubjectB
Really? That's not low enough to be in the protein rest range (120-140), which breaks down foam-positive proteins.
He said it dipped down to 142. It's possible there was some enzyme activity there. 140 isn't a hard cutoff line. I can't see any other possibilities with the information given.
I've had very thin, zero head beers and I have never done a protein rest in my life. Sometimes it happens. The recipe, in this case, doesn't indicate it will produce a beer with no head retention.