So my first IPA turned out well, but one of the issues I'm seeing is that the head of the beer is just a bit too much. The grain portion of the beer looks like this (5gal):
1 lb Crystal 20 @ 155 for 30 min
6 lb DME (extra light)
7 oz Maltodextrin
The head of the beer, even pouring very slowly, builds up and doesn't go away. It's thick, pillowy, and almost like a yogurt. You can pick it up with your finger and it won't go anywhere.
Is this the maltodextrin? Did I steep the grains at too high a temp? It turned out a little less sweet than even I like, so I need to fix that as well. Thanks.