Brown sugar gave a good head. Shd I try it in stout?

[rockymtnpirate]

My 1st post, so excuse me if my protocol is somehow off...anyhoo:

I recently brewed a "Squirrel's Nut" honey brown, in which the recipe called for honey & brown sugar in the wort. Well...I got a little carried away drinking my previous "Bearded Pilsner" while brewing & forgot to add the 1# of brown sugar. Sooo...I used brown sugar during priming instead. This was a good call, as it turned out great.

It has an incredibly creamy head, and my question is this: how much does your priming sugar affect head (& retention)? I'm thinking about using it again in my now-fermenting "Deelishus Stout" - any thoughts on this? I guess the creamy head could have just been a result of the honey, therefore won't make a difference in my stout.

But I'd like to hear what the more experienced have to say about this.

 

[casebrew]

Head and retention are a product of unfermentibles- protein, gums, methyl-cellulose, of which you got lots of from the roasted malts that made your brew brown. Brown sugar being nothing but cane sugar with mollasses to make it dark and sticky, I'd add molasses to the boil, and use cane sugar to prime, and/or to boost the ABV cheaply.