What makes kilkenny thick and creamy? - Page 2

**DeathBrewer** · 06-17-2007, 09:09 PM

this is on my list of things to do in the future. My friend wants to nitrogenate (is that the right word?) his coffee porter and believe me, it would be PERFECT for that beer, so we've been looking into this. I need to get a kegerator before i do that, though.

i believe it is a mixture of co2 and nitrogen. 60/40 if i remember right?

**runhard** · 06-18-2007, 01:53 PM

Why not simply extract the widget from Guinness bottles and clean them well and then put them back in a bottle. I've been able to get them out before with a little effort.

Muss · 06-18-2007, 10:05 PM

Quote:

Originally Posted by runhard

Why not simply extract the widget from Guinness bottles and clean them well and then put them back in a bottle. I've been able to get them out before with a little effort.

That's not a bad idea! Plus I get to drink some Guinness.
w00t!

**olllllo** · 06-18-2007, 10:09 PM

Quote:

Originally Posted by runhard

Why not simply extract the widget from Guinness bottles and clean them well and then put them back in a bottle. I've been able to get them out before with a little effort.

Has anyone ever been able to replicate this?
Ever?

http://en.wikipedia.org/wiki/Widget_%28beer%29

Quote:

The can is pressurised by adding liquid nitrogen, which vaporises and expands in volume after the can is sealed, forcing gas and beer into the widget's hollow interior through a tiny hole – the less beer the better for subsequent head quality.

http://byo.com/mrwizard/906.html

Quote:

Commercial brewers who use this fascinating technology require several pieces of specialized equipment. The first is a widget, or a plastic bladder-type doo-dad with several very small holes and/or check valves. Most widgets these days look like little footballs and move freely in the package, as opposed to the first model found jammed in the bottom of Guinness cans. Bottled widget beers require extra-heavy glass since the headspace has a higher pressure than carbonated beers. To start the process, an empty widget is inserted into the can. Next, they fill the bottle or can with beer and a small drop of liquid nitrogen is added immediately before it is sealed. Since liquid nitrogen has a very low boiling point, it boils in the container and creates enough pressure to partially fill the widget with beer. When the beer is opened and the headspace pressure is released, the gas in the widget rapidly expands and forces the beer in the widget through the holes or check valves and then the magic happens. Nitrogen bubbles lead to more nitrogen bubbles and, after several seconds, the beer has a head you can cut with a knife.

The key would be to get one out without activating it. Are you opening bottles in an Iron Lung?

Proof please?

Barley-Davidson · 06-19-2007, 02:03 AM

olllllllllllo's right, if you can harvest them they're no good anymore. It's keg or nothing, although you can brew an excellent stout carbed with good old CO2.

Muss · 06-19-2007, 04:09 AM

I wonder how quickly the bottles are capped after the liquid nitrogen drop has been added.
I think it would be possible to get liquid nitrogen and add small drops of it in the bottles, but if you need to cap it within a few milliseconds then it will be too hard.

There may be things out there that will do the trick of widgets, eg a ping pong ball (But much smaller of course). Probably something that you see every day but don't realise it could be used for a much greater purpose

Ah-HA! You know how potato chip packets shrink in the oven? I wonder if ping pong balls do that. Then just puncture them with a needle a few times and you might have a home made widget.

MacGuyver would be so proud.

Fingers · 06-19-2007, 04:36 AM

Maybe the nitro is encased in a small packet of frozen beer? Just guessing of course, but it may delay the boiling long enough to get the top sealed.

fezzman · 06-19-2007, 03:21 PM

I've read that you can fill a syringe with air and inject that into your glass to get it all frothy. There is nitrogen in the air, correct?

I've got a meat injection syringe (never used on meat) that I use for extracting samples from my carboy. I've used it a few times to inject air into my stouts. It does seem to make a bit of a difference. I've deemed it not really worth my time to do on a regular basis though.