Initial assesment looks promising. The brown ale on the left was made using 1.5 tsp of avocado oil in an 9.5 gallon boil in my 10 gallon kettle. The beer on the right is a rye IPA I made in early February. The differance between them other then using the oil was that the IPA was strickly keg carbed with CO2. The brown ale, since I had an 8 gallon batch was carbed by putting 5 gallons in the keg with priming sugar, mixed well after purging with CO2, then I bottled 3 gallons off the keg and added the last 3 gallons to the keg without adding more priming sugar.
I expected the brown to have zero head at this point since its only been on the gas 24 HRs. I did pour pretty aggressive off the keg but both the ales kept the head the same amount of time.