Just began drinking a stout I made that is very similar to Guiness Extra Stout in mouthfeel and taste. I REALLY like the recently-released-in-the-USA Foreign Extra Stout by Guiness. Two questions as I get ready to brew up another batch of stout:
How do I increase the thickness and retention of the head?
The FES is quoted to be hopped at about 60ibu. Any recommendations on the "when" part of the hopping? One "fistfull" will go in late for aroma, but any other recommendations?