I am wondering how to get good head formation/retention on my Belgian golden strong's..Is it necessary to do a protein rest to achieve a head like duvel? i know moortgat uses 4 different pils malts with different levels of modification and an elaborate mash schedule but as a home brewer i don't have the same means as they do, whenever i have made a BGSA is fizzes down rather quick, i'm guessing from the sugar addition ..anybody have any tips on getting that rocky meringue, ever lasting head like duvel? Considering its only pils malt and sugar it must be the mash schedule. I was planning to do a 132F rest for 20 mins next time before i raise it up to 149 sacc rest, but if there is anyway to get a duvel head with a single infusion i would much rather do that, plus the only way i can step mash is with decoction and i'm trying to avoid that if possible, and i hear with well modified malts a protein rest is not a good idea anyway..I don't know, many attempts at this beer and never was able to get the head retention/formation. your help will be appreciated...Cheers