tbone
Well-Known Member
I would like to get better head retention in the AG Guinness Clone that I will be brewing. I don't believe that I can simulate the nitrogen infused Guinness but would like to get a nice creamy head. Here are the base malts that I will be using. About 65% Pale Malt, about 25% Flaked Barley, about 10% Roasted Barley and a small amount of Acid Malt. Is there another malt that I can add to get the result that I want without altering the flavor? Or is there something else that I can do? (I will be bottling.)