meisterbrewer
Member
well the actual head is comprised of proteins and CO2. An over-carbonated beer doesn't necessarily mean big head and vice versa. Head and foam stability have more to do with the proteins. If it is over carbonated, the carbonation should escape fast, leaving the beer and going into the head space. If you have a lot of proteins, they will capture the CO2 and not let it escape, resulting in a foam that lasts longer. Using carapils or a little wheat accomplished this task. I also find that finer CO2 from kegging is easier to trap, stays in the foam, and makes for a more stable head.
Thanks for clarifying that. The brew I was speaking of, was just great, great tasting, good fizz, and tons of head(it lasted a while, too). I wouldn't change a thing.