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Old 11-28-2007, 07:27 PM   #11
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Orfy has a vid of him putting some stout in the glass at about 25 psi to finish it that leaves a really frothy head. It appears to work.
http://homebrewtalk.com/showthread.php?t=45898

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Old 11-28-2007, 07:43 PM   #12
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What makes a stout taste like a stout is the fact that the CO2 has been knocked down to negligible levels during the pour.

The simple “more head = flatter beer” equation can work with the syringe method, or doing what I do…simply double pouring the beer.

I have an oatmeal on tap that is fully carb’d and unless I pour a pint, let rest for 1 minute and re-pour into another glass, it’s way too over carbonated. Otherwise, that “flattening” really smoothes out the beer and the flavor comes through.

Do a taste comparison. One glass freshly drawn from the tap (or bottle) and another that has been “at rest” after a double pour. You’ll taste the difference.

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Old 11-28-2007, 07:46 PM   #13
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Damn I love Youngs Double Chocolate.. Can't wait till I can brew proper. Kind of saw though, the head/creamy body is the best part really. I had no clue it was No2 specific..

BM, what about a single pour but leaving the glass still for 5-10 minutes? That's what I do with all my beers now, taste great!

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Old 11-28-2007, 08:01 PM   #14
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Quote:
Originally Posted by El_Borracho
Damn I love Youngs Double Chocolate.. Can't wait till I can brew proper. Kind of saw though, the head/creamy body is the best part really. I had no clue it was No2 specific..

BM, what about a single pour but leaving the glass still for 5-10 minutes? That's what I do with all my beers now, taste great!
That works for me too...depending on the starting CO2 levels. The double pour just speeds things up a bit and allows you to sip with a frothy head.
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Old 11-28-2007, 08:11 PM   #15
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That's a killer way to do it BM. I was just pouring in with very high pressure and splashing as much as possible... I like the double pour, gonna have to do that from now on.

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Old 11-28-2007, 09:17 PM   #16
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maybe a little off topic, but would someone care to explain what exactly the N2 does that makes the head so thick and creamy? what affect does it have that the CO2 can't do?

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Old 11-28-2007, 09:56 PM   #17
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very very very small bubbles...

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Old 11-28-2007, 10:24 PM   #18
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the N2 does nothing....NOTHING!!! In fact thats the reason why they use it. What makes the beer different than pouring out of a normal tap is the restrictor plate in the tap. This little plate has a bunch of tiny holes in it. This forces the CO2 out of suspention in about the size of the holes so tiny bubbles. This is what makes the head last for so long along with the protein added by the raw barley in the recipe. The N2 doesn't get into the beer comma all it does is make the pressure higher in the keg and not over carb the beer. The beer needs to be "forced" out of the tap and if you used 30 psi of CO2 you would have nothing but foam. Using N2/CO2 lets you push the beer with about 30 psi and not have to worry about over carbing.

Let me say this again N2 does not go into the beer. It is the faucet that gives you the mouth feel.

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Old 11-28-2007, 11:06 PM   #19
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Quote:
Originally Posted by sause
...all it does is make the pressure higher in the keg and not over carb the beer...
This is why most brew pubs that push their beer long distances will go with nitrogen to push. Imagine pushing a beer from the cellar to the second story of a micro-pub. The pressure would be enormous and that beer would quickly absorb the CO2 and over carb.

If restrictor faucets weren't some darn expensive...I'd get one.

Sounds like a DIY project for Yuri.
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Old 11-28-2007, 11:22 PM   #20
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Guinnes recently introduced this vibrating plate that foams up their beer, maybe you can look into stealing, I mean getting one of those from a local bar.

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