Bubble question

Carapils have worked wonders for my beers. Nothing like a nice bishop's collar on your pint. I use about 0.5# per 5 Gal batch. I also clean my pint glasses out with baking soda to remove soap resins with a dedicated sponge.

If you're seriously interested in getting a "nice" head on your beer, then I have two ideas for you:

1) Add just a little extra priming sugar when bottling. If the recipe calls for 3/4 cup of corn sugar, add one extra tablespoon. This should result in a bigger, "rocky" head (large bubbles). 2) Boil a half pound of dry wheat malt extract in a little water to dissolve, cool to 70 F, and add to your fermenter right now. Let it ferment out. This would normally be done when adding the extracts in the beginning, so this is a little late, and may extend your fermentation by a couple of days, but wheat is a well known head enhancer and it shouldn't hurt to add a little at this stage. Prime as normal when bottling (I assume it's around 3/4 cup corn sugar for 5 gallons). This should result in smaller bubbles that cling to the sides of the glass, also known as "Belgian lace". You can do this for any recipe that doesn't already include wheat.

Other than that, make sure your glassware is absolutely spotless clean with no trace of fingerprints or soap residue when you are ready to pour yourself a glass. This will ensure the head is as good as possible. And monitor the head during the pour to ensure you don't get too much or too little. Practice makes perfect. Good luck.