Why do most kit beers have foam that lasts only a few minutes?
I found a vast improvement in foam stability in my beer when I went to better quality yeasts (liquid) and brought fermentation temperatures into the proper range. When I first started brewing all the books said get the wort temp under 80. In reality, for my ales I like to start at 60 because fermentation generates heat and if you start higher than the desired temp you will never get cooled down to where you want to ferment.
