Recently i made a golden ale but added some mango and lime to the secondary to add some fruit flavors and aromas to it.
I added lime by soaking the zest in vodka for a few days and then chucked it all into the fermenter, the mango was pulsed into mush.
I opened one this eve to have a taste see but even tho there is nice carbonation there is 0% head retention. Even on a heavy pour. Is it possible that the citrus fruits are affecting the head retention?
It could be the papain in the mango breaking down head developing polypeptides
Cheers for the info. I'll have to look into it more now that you've givien me something to research.