[kmccaf]

I have used D180 in significant quantities on two occasions. In the quad I brewed, it retained wonderful head. However, in the saison I brewed the head disappears immediately, and I can think of no good reason for that. Could be the D180 now that you mention it.

[erockrph]

Special B limits head retention?

Charlie didn't go so far as to say which specific crystal malts limit head retention, but according to his experiments it seems like most do. I was left with the impression that it varied both by color and maltster, but he didn't want to single out any specific products. I couldn't say for sure whether Special B specifically is one of them.

Wow, hadn't heard that. Definitely goes counter to the conventional wisdom. But some of the old accepted info has proven to be not so legit - secondary, using sugar, etc.

Apparently this is brand-spanking new information. Charlie made the exact opposite claim in his book on Foam that just came out in 2012, but he recently did a round of experiments that contradict this old wisdom.

I don't always listen to the Session, but every interview with Charlie Bamforth is gold as far as brewing information goes. There was a lot of good info in this recent interview.

[erockrph]

Haven't been using foam positive malts because for the most part I haven't needed to. Since I only brew this recipe once or twice a year it hasn't been something I have been able to track carefully. Last year when the head faded quickly I thought "that's weird, wonder why?" This year when it does the same thing again I start putting some commonalities together.

the "release agent" thing is very interesting and makes sense. Thanks for that insight. I'll look into it.

If it is indeed from an additive used in the process of making the syrup, then maybe using another brand (i.e., D-180 instead of D2) may make a difference.

[denny]

I really doubt it's from an additive.  I'll ask the candisyrup.com guys if they'll weigh in here.

ETA:  Ooops, it's D2, not D-180.  Different company!