Originally Posted by NEPABREWER
Is it nitrogen?
never had a velvet, but the other two you mentioned get the creaminess from nitrogen, a hard thing to do as a homebrewer unless you've a kegerator with a stout faucet.
drinking: mocha java porter, belgian pumpkin ale, Gary's oatmeal stout clone, AHS nut brown, catamount porter clone, double nut brown, rye pale ale, my oatmeal stout
conditioning: nut brown
next: saison, wit, american wheat, hefe, kolsch, blonde
gone: too damn many