Problem with head retention in beers bottled with priming

Brewing Processes
1

Hey folks, hope you all are doing good.
I need help with one problem that I’m having, I start use keg and the beers I keg have a nice head retention, but the beers that I priming are not have that good of head retention, they’re carbed enough, I have a saison with 3.0 vols of CO2 and having a nice carbonatic bite, but the foam dissolve quick, I have other a belgian pale ale with a little better foam but not like my beers in the kegs. Anyone had this kind of problem? I always wash my bottles after use, and put some 70% alcohol, in the day of bottlening I use Iodophor, siphon the beer with low flow to help minimize the oxidation and dissolve inverted sugar, bottle with less than 30 minute after transfer. I cleaned my bottle vessel thoroughly with running water so there no residue. I’m truly puzzled with this

2

I’ve read that soap residue kills head retention. Maybe rinse more thoroughly.

Another guess - I’ve had some that took many weeks in bottles before having good head retention. I don’t know the theory, or even if that is an accepted idea, but it’s what I observed.

3

Are the beers you’re kegging and the beers you’re bottle conditioning the same recipe?

4

There might be a problem with your capper.

5

He (she?) says he’s got carbonation, but poor head retention.
I wonder about the 70% alcohol treatment.

6

Is a he lol. I have nice carbonation but some poor retention, gonna check about the alcohol because I use a lot of water to wash the detergent.
Never was the same recipe at the same time, but already keg a recipe I already did and bottle conditioned with better head retention

7

How much sugar per what size batch?

Are you noticing a lot of floating material or yeast slurry at the bottom of the glass as the beer settles?

8

5 gallon batch and I use the brewersfriend priming calculator, it not a problem with the carbonation but only the head retention, and the floating material depend on what style, usually I brew more english and lagers style, some time some american stylies, but I pour to the glass with careful so I don’t even have the chance to drag the yeast, most come out crystal clear if I do this