I've made a few batches of beer and all have came out quite nice. As I progress along and learn more and more and get more comfortable to the basic brewing process and adding a little experimental flavors to the recipe, I also look at how the beer turns out, color, aroma, carbonation and head when pouring. I have had most of my beers here lately give a limited head (unless put into a cold glass). I know also that I use the tilt and pour method (much like what we did in college to no foam the beer too much) but to also leave much of the yeast sediment at the bottom on the bottle. I had a few beers at one of my beer supply stores and a few of the ale I drank came out much like mind. So the question is for you folks, what is the appropriate type of head that you should get - for reference my last few beers have been pale ales and brown ales all bottled.