Homebrew head retention
How do I make a beer with a thick foamy head?

Are you having a problem with large soda-like bubbles and head retention when making extract or kit and kilo beers? There are a few things you can add that will eliminate this issue
Tip 1) You can add Maltodextrin to your brew - This sugar is more complex than dextrose and is typically 20% fermentable and the remaining 80% stays in your brew after fermentation, providing body, some residual sweetness and a slightly more viscous beer, making it less watery and helps with head retention and making smaller bubbles.
Tip 2) Adding malt in both dried and liquid forms does a similar function to maltodextrin. The malt contains proteins that will reduce the surface tension of your beer and result in more elastic bubbles. the more elastic the bubble then the less likely they are to pop like a glass of fizzy soda water.
Tip 3) Add some grains - choose a variety of grain that is widely used for head retention which are crystal, wheat, or carafoam/carapils. By steeping these grains (either an over night cold steep or a short hot steep) you will be adding not only flavour but the proteins needed to keep a tight, foamy head on your beer.
Tip 4) Lastly - you can use hops to improve head retention. The addition of high alpha acid hops will increase the overall bitterness, but also increase isohumulones that enhance head retention which is great news for all you hop heads out there.
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