My last two batches of beer have turned out fine except for a nonexistent head retention. This third batch is a Rogue Hazelnut Brown extract + specialty recipe, and I really want a decent, lasting head on it.
My LBS said I could experiment with adding maltodextrin to my priming sugar when boiling and preparing to bottle.
Has anyone else tried this yet? Will this work?
Bottled - Belgian Strong Bourbon Rye Wine, Experimental Gruit, SweetStone Pale Ale [Magic Hat #9 clone], Touch of Strange Graff (Brandon O's), Citra Pale Ale
Kegged - SweetStone Pale Ale [Magic Hat #9 clone], Touch of Strange Graff (Brandon O's)