For those using the mixer are finding any loss of head retention?
Just curious, whats the reason behind this? I just brewed a saison, and used my drill mixer for the first time and noticed a very thin, quick dissipating head. I thought it was the grain bill, but now you've got me wondering...
the theoretical concern is that you will destroy too many head forming proteins. The thinking goes like this:
The proteins that form the head only work once therefore if you make foam in your wort and or beer you are using up some of those proteins and they will no longer be available for forming a head on the beer when you serve it.
However there are many many other things that can negativly affect your head retention and this doesn't seem to be a practical problem if you are doing other things right.