The head forms but quickly dissipates so that leads me to believe that I "have all the protein you need, but other factors are interfering with them. My suggestion in this case would be to make a yeast starter each time you brew, aerate well and control the fermentation temperature of your wort as it ferments. "
It's possible that I underpitched, being a lager. I fermented it a little on the warm side, 54 or so, so I am wondering if that contributes to this.