Anybody know if there's a certain ingredient used to get that long-lasting rocky, foamy head in a root beer? I keg-carbed my 1st root beer attempt. Wondering if bottle-conditioning it would work better (obviously in a plastic 2L) It tasted great, but the head had no retention.
I steeped 6 oz of rolled oats hoping to give it a thick, creamy mouthfeel and that would help the head. Score: zero for zero.