I was only thinking of beta glucans as the gummy mess that causes stuck sparges. I haven't texted my former emplyee yet. He's working for a brewery in Indianapolis, but I'll try to get in touch with him today.
The only other thing I have been doing different other than using a grant is taking better care of the mash bed, which has also brought my efficiency up to near 80%.
The beer was only slightly over carbbed for draft - 2.9 as opposed to 2.7 in the BBT. When I bottle I try to account for loss of carbonation by carbbing to about 2.9-3.1 and this definitely gives the bottles better carbonation.
This beer does not pour super foamy off draft. Pouring the beer down the side of the glass get's pretty close to a decent pour. Easy to get a decent level pint with only a little extra effort. Of course, some places have their co2 turned up to crazy pressure and if it was at 15 psi serving pressure it probably would be a pain to pour.
I'm sure some of the great head has come from the beer being slightly over carbbed and the serving pressure turned down to between 8 and 10, but the foam is amazing on this beer in particular. The head lasts all the way to the last drink out of the glass - and I don't mean just a little white lace - I mean a 3/4 -1 inch thick! Some of that may be the fancy IPA glass I am using, I having tried it with a standard tumbler pint (and why would I when I have a fancy IPA glass?
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I would like to replicate this every time on every beer I brew because as far as foam goes, it is perfect. Obviously some of the foam enhancement is coming from the high amount of hops.
As I have said, the foam and lacing has improved on all my beers since I started using a grant about 6-8 months ago. If that's not the cause I'd love to know what is!