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[xd_haze]

Foam science is complicated, but often the biggest, billowy foams are the least stable. Different size proteins will form foams with different characteristics. In my experience, low mash temps, which results in lots of short proteins thanks to protease activity, have the most unstable heads. 145 deg F doesn't seem too low, but if you had cold spots it could have been lower.mike

When mine do that, they always start with a huge, creamy head.

[brewhead]

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