From what I understand, Nitrogen doesn't absorb into the beer very well. It's not there to provide any form of fizz (that all CO2, baby) but there to provide the PSI you need to push stouts through the restrictor plates of a Stout faucet.Kephren said:Thanks for the post. That's about what I'm gonna do. I read an article in BYO after I posted this that suggested letting the nitrogen bubble through a bubbler for 30 minutes, then rest, then repeat. I'm going to try that. I guess shaking it would do the same.
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