[hopfenundmalz]

Foam and head retention can be enhanced by proper mashing techniques, healthy fermentations, spunding, and hop oils. Wheat can help but you can get great long lasting foam without it.

[majorvices]

Totally. My best head foaming beers have had no wheat.

[Fire Rooster]

Totally. My best head foaming beers have had no wheat.

+1

[Megary]

Foam and head retention can be enhanced by proper malting techniques, healthy fermentations, spunding, and hop oils. Wheat can help but you can get great long lasting foam without it.

Not sure what you mean by "proper malting techniques"...

And without a healthy fermentation, I'm thinking head retention would be only one of a whole host of problems.

I certainly agree that wheat malt is not required for long lasting foam.  But I do get great long lasting foam using wheat malt without spunding or an abundance of hop oils.  Of course, I assume this means my fermentation is healthy, my mash is favorable, my glass is clean...among many other things. 

[denny]

Totally. My best head foaming beers have had no wheat.

Reference: Duvel

[BrewBama]

Totally. My best head foaming beers have had no wheat.

Reference: Duvel

Multi-step mashing is used by Belgian brewers with their less-modified continental malts. The multi-step mash accounts for the rich head and full attenuation.

American-made Belgian-style ales don’t often do true Belgian ales justice with single-infusion mashes and well-modified malts.

171*F (77*C) - prolonged rest (>= 10 min) aids foam and denatures enzymes.

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[Bel Air Brewing]

Totally. My best head foaming beers have had no wheat.

Reference: Duvel

Multi-step mashing is used by Belgian brewers with their less-modified continental malts. The multi-step mash accounts for the rich head and full attenuation.

American-made Belgian-style ales don’t often do true Belgian ales justice with single-infusion mashes and well-modified malts.

171*F (77*C) - prolonged rest (>= 10 min) aids foam and denatures enzymes.

Sent from my iPad using Tapatalk

The absolute best Belgian Beer is only found in Belgium. No other replica comes close...at least of the ones I have tried here.

[denny]

Totally. My best head foaming beers have had no wheat.

Reference: Duvel

Multi-step mashing is used by Belgian brewers with their less-modified continental malts. The multi-step mash accounts for the rich head and full attenuation.

American-made Belgian-style ales don’t often do true Belgian ales justice with single-infusion mashes and well-modified malts.

171*F (77*C) - prolonged rest (>= 10 min) aids foam and denatures enzymes.

Sent from my iPad using Tapatalk

The absolute best Belgian Beer is only found in Belgium. No other replica comes close...at least of the ones I have tried here.

Then you need to get around more!

[Bel Air Brewing]

Totally. My best head foaming beers have had no wheat.

Reference: Duvel

Multi-step mashing is used by Belgian brewers with their less-modified continental malts. The multi-step mash accounts for the rich head and full attenuation.

American-made Belgian-style ales don’t often do true Belgian ales justice with single-infusion mashes and well-modified malts.

171*F (77*C) - prolonged rest (>= 10 min) aids foam and denatures enzymes.

Sent from my iPad using Tapatalk

The absolute best Belgian Beer is only found in Belgium. No other replica comes close...at least of the ones I have tried here.

Then you need to get around more!

Got around Europe plenty, including Belgium. I stand by my statement, best Belgian beer is found in Belgium. And I am not a fan. Tried Belgian beer from the Celis Brewery, started by a Belgian family. Drank one beer, and then gave the 6 pack away. Could not drink it.

For those who really enjoy the style, you must go to Belgium. Put that on your "bucket list".

[denny]

Totally. My best head foaming beers have had no wheat.

Reference: Duvel

Multi-step mashing is used by Belgian brewers with their less-modified continental malts. The multi-step mash accounts for the rich head and full attenuation.

American-made Belgian-style ales don’t often do true Belgian ales justice with single-infusion mashes and well-modified malts.

171*F (77*C) - prolonged rest (>= 10 min) aids foam and denatures enzymes.

Sent from my iPad using Tapatalk

The absolute best Belgian Beer is only found in Belgium. No other replica comes close...at least of the ones I have tried here.

Then you need to get around more!

Got around Europe plenty, including Belgium. I stand by my statement, best Belgian beer is found in Belgium. And I am not a fan. Tried Belgian beer from the Celis Brewery, started by a Belgian family. Drank one beer, and then gave the 6 pack away. Could not drink it.

For those who really enjoy the style, you must go to Belgium. Put that on your "bucket list".

I agree the best Belgian beer is found in Belgium...actually, only on Belgium.  But there is amazing Belgian style beer made by American breweries.  Because you have not encountered it doesn't mean it doesn't exist.

[Village Taphouse]

I've been using Briess Carapils Copper Malt in some of my beers lately.  At first I thought it was a kind of gimmick malt but I really like the silky smoothness it creates and you will get a bit of color and depth.  But it also has some outstanding head formation and stability qualities.  With just 4 ounces (often around 2.5% of the grist for me) I get some great fluffy heads on my beers. 

[tommymorris]

Or if you dunk your cheese burrito into your beer

What about bean burritos?

[Richard]

...If you ... keep your glassware squeaky clean wheat malt, etc., will help aid or boost that head retention...
[/quote]

I have found that the best way to clean a glass is to fill it with beer and drink it. Even an imperfectly cleaned glass that has a lot of bubbles on the side the first time will be spotless for the second pour.

[majorvices]

author=Richard link=topic=36198.msg454572#msg454572 date=1610073938]
...If you ... keep your glassware squeaky clean wheat malt, etc., will help aid or boost that head retention...

I have found that the best way to clean a glass is to fill it with beer and drink it. Even an imperfectly cleaned glass that has a lot of bubbles on the side the first time will be spotless for the second pour.

Gross. That's a sign of dirty glass. I will pour that down the drain, clean it and get another pour.

[scrap iron]

To check for a clean glass even just out of the dishwasher I do the old salt method. Wet the inside of the glass with water, dump out excess water. Then hold the glass at a 45 degree angle and sprinkle salt down the sides of the glass. Where ever the salt doesn't stick has oil or needs cleaned. I know the old timers know this but I thought it might help newbies to kegging. cheers.