Newest Threads

Bellybuster · 12-03-2007, 02:51 PM

Boldone....any update on your Guinness with the acid malt??? I am a big Guinness fan and think the acid malt just might be that "missing link"

BeerStone · 03-22-2008, 08:03 PM

Is it possible to force carbonate this stuff with beer gas mix? What did you put your pressure at?

**BierMuncher** · 03-23-2008, 04:57 AM

Quote:

Originally Posted by BeerStone

Is it possible to force carbonate this stuff with beer gas mix? What did you put your pressure at?

You can't carbonate with beer gas. Nitrogen doesn't abosrb into the beer. Beer gas is used for pusing the beer.

In a lot of older pubs, the distance the beer has to travel from casks to the taps is quite a long distance and requires substantial pressure. To apply that much pressure using CO2 only would over carbonate the beer...hence...beer gas mix. It can be set at a higher pressure to push beer over long distance, without absorbing, and over carbing the beer.

**Fingers** · 03-23-2008, 05:12 AM

Doesn't beer gas have CO2 in it? I was under the impression that the mixture did indeed push as you say, but the CO2 component still imparted enough for a low carb stout.

BeerStone · 03-23-2008, 04:52 PM

So what would be the process to dispense a kegged batch with beer gas? Would we use priming sugar at kegging time, then push it out at the same pressure we usually run our Guinness at?

Thanks a lot for the recipe. My buddies and I usually crush through a keg of Guinness every two weeks (read $320/month). We have just started getting in to all grain so it seems cost effective to try to clone the goodness now. We could simultaneously double our consumption and halve our costs!!

**BierMuncher** · 03-23-2008, 09:28 PM

Quote:

Originally Posted by BeerStone

So what would be the process to dispense a kegged batch with beer gas? Would we use priming sugar at kegging time, then push it out at the same pressure we usually run our Guinness at?
...

Priming the stout with corn sugar is an alternative. Many breweries use "cask conditioning" to carbonate. They simply pressurize their fermenters when the beer is about 85-90% fermented, and teh ramining fermentation under pressure carboantes the beer.

This recipe is pretty well suited for priming.

dickcheaney · 03-29-2008, 08:52 PM

If you use priming sugar should you be worried about cloging the nitro faucet since it has those tiny hole that the beer passes though?

**tuckferrorists** · 05-10-2008, 06:08 AM

bump. i'm very interested in this recipe. how would a stout faucet work without the beergas? would it still have that creamy head like in bufords pic?

**BierMuncher** · 05-10-2008, 03:34 PM

Quote:

Originally Posted by tuckferrorists

bump. i'm very interested in this recipe. how would a stout faucet work without the beergas? would it still have that creamy head like in bufords pic?

I push with CO2 and use a stout faucet. With all the flaked barley, stout has a natural tendency towards a good rocky head.

**tuckferrorists** · 05-10-2008, 05:44 PM

do you get a lot of foaming with the restricter plate and only co2?