I have a oatmeal stout on tap right now and it is amazing. The only problem is that altough the beer will pour with a good tight head, it dies down to a ring in about a minute and it leaves no lacing. Carbonation is medium low, but is enough to insure that there will be some foam, as is evident by the initial pour.
The same glass with my pale ale in it will have lacing right to the bottom of the glass and the foam doesn't dissipate, so that means it isn't the glass, but the beer itself.
The beer has around 2 pounds of oats (about 18%), a pound of wheat malt and a pound of caramel type malt, so head retention shouldn't be a problem, but it is.
Could the oily nature of the oats kill the head retention ? If so, I would be tempted to do a token dry hop with something like EKG since dry hopping can enhance foam stability.
The same glass with my pale ale in it will have lacing right to the bottom of the glass and the foam doesn't dissipate, so that means it isn't the glass, but the beer itself.
The beer has around 2 pounds of oats (about 18%), a pound of wheat malt and a pound of caramel type malt, so head retention shouldn't be a problem, but it is.
Could the oily nature of the oats kill the head retention ? If so, I would be tempted to do a token dry hop with something like EKG since dry hopping can enhance foam stability.