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I am going have a re-brew of an oatmeal porter recipe that came out really well. The only downside (for me) was that it effectively had zero head. How can I increase head retention but still get the smooth mouthfeel from the oats ?

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Some people will say to add protein laden ingredients, but you already have oatmeal in there. Fermentation procedures are very important to head formation and retention. See this article: Getting Good Beer Foam: Techniques. It would help to know the recipe, also.

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