I know soap residue on the glasses kills foam, but what other aspects of the brewing process can be changed to help with head retention and head at all.
Sometimes I find that my ciders have better heads on them then my beers and it just doesn't make sense. The only thing that I KNOW is different between them is that the cider has a higher level of carbonation. I've considered priming with a little more sugar to increase the carbonation, but don't want to do anything drastic.
Anybody struggle with this and find solutions?