How do you ensure a good head on your beer?
I have two batches that I am drinking right now. They are similar.....moderate browns, both with 9 pounds of malt, fermented with 1056 American Ale yeast, and agressively hopped, but I used a higher lovibond crystal in one to see side by side how it would change the taste and complection. Both were kegged within a couple days of each other, and both were forced carbonated with 15 PSI for a week in my keg fridge. They both are good, but one holds a stiff, thick head halfway through drinking a pint. With the other, the head is gone in under a minute????? What's up with that?
I did use 1/2 pound of carapils in each batch as I read that carapils aides in head retention. What else works????