Changes
From BrewWiki
An important characteristic in beers is the ability of the beer to retain a nice foamy [[head]] for a long period of time. Commercial brewers go to great lengths to improve head retention by a variety of additives. However homebrewers also have access to quite a few ingredients and additives that can help your foam last until the last drop.
==Methods for Improving Head Retention==
We will explore the following possibilities:
* The use of body and head enhancing [[Malt||malts]] such as crystal, wheat, or carafoam
* The use of heading agents - additives that enhance head retention
* Limiting the use of household soaps on drinking glasses and homebrew equipment
* The use of a nitrogen and CO2 mix for carbonation and serving
===Head Enhancing Malts===
The inclusion of proteins and dextrines enhance the head retention of finished beer. Proteins
==Methods for Improving Head Retention==
We will explore the following possibilities:
* The use of body and head enhancing [[Malt||malts]] such as crystal, wheat, or carafoam
* The use of heading agents - additives that enhance head retention
* Limiting the use of household soaps on drinking glasses and homebrew equipment
* The use of a nitrogen and CO2 mix for carbonation and serving
===Head Enhancing Malts===
The inclusion of proteins and dextrines enhance the head retention of finished beer. Proteins
