Thanks to each of you who commented to my head retention thread. I will drink a beer for each of you when it is ready and if you come to Belgium. I just made 22.5 L (6 gal) of a Pilsner Czech spin off, hole malt grain in a 27 L (7.1 gal) pot using gas heat. I used the Beer Smith program scaled to make 25 L of beer. I used 40 L (10.5 gal) of bottled water, 7 kg (15.4 lb) of malted grains and ended up with a density of 1.055. I almost added the irish moss but chickened out after taking a whiff of it. Dead fish is the first thing that came to mind.
i used over 100 L of city water to cool off the wort. It has been almost 2 hours since pitching and the first bubble is trying to push itself through the airlock.
I wanted to decoct but my pot was not big enough to support a big enough water to grain ratio. So I just ordered a 100 L (26 gal) pot. That should follow up with the suggestion of wort boil helping with head retention. I will also check out some Carafoam next time I go shopping. I just looked and there is no Carafoam at my dealer.
I have heard that brewers added something to help head retention but never heard of the actual ingredient name. i wonder if propylene glycol alginate has any off smells associated with it.
The wheat and the naked oats sound interesting to experiment for head retention as well. I guess wheat flakes and oat flakes would suffice for that experiment. Maybe 1 - 2 lbs of each in a 5 gal batch?
I shall continue on my quest to make the perfect beer. Thanks again and cheers