Bonneville
Well-Known Member
I'm planning on having homebrew black & tan pints soon. However, I have a few questions.
What allows the seperation? Is it primarily FG? My English Pale Ale came out with a much lower OG than Beersmith predicted, so I am worried that the FG will be too low.
How much FG differential is required for good separation?
Is the carbonation also a factor? I recently bough some bottled Guinness and Bass to "practice." I could not poor with any separation. My friend had similar problems despite using various spoon techniques. We then got some canned Murphy's that was super-carbed and practically blew out of the can when opened. We could get separation with the Murphy's (and it had an amazing creamy head). Interestingly, if left to sit a bit, the beer eventually blended into a mud beer losing some of the crisp separation at poor.
My EPA will be bottled and I am planning to keg the stout. Obviously, the stout should be a dry stout rather than some huge imperial stout to give the necessary lightness.
I know others on the forum have achieved good results in this area, but given my struggles with purchased beers, I'm not sure it's all that simple.
I appreciate any thoughts/comments. Thanks.
What allows the seperation? Is it primarily FG? My English Pale Ale came out with a much lower OG than Beersmith predicted, so I am worried that the FG will be too low.
How much FG differential is required for good separation?
Is the carbonation also a factor? I recently bough some bottled Guinness and Bass to "practice." I could not poor with any separation. My friend had similar problems despite using various spoon techniques. We then got some canned Murphy's that was super-carbed and practically blew out of the can when opened. We could get separation with the Murphy's (and it had an amazing creamy head). Interestingly, if left to sit a bit, the beer eventually blended into a mud beer losing some of the crisp separation at poor.
My EPA will be bottled and I am planning to keg the stout. Obviously, the stout should be a dry stout rather than some huge imperial stout to give the necessary lightness.
I know others on the forum have achieved good results in this area, but given my struggles with purchased beers, I'm not sure it's all that simple.
I appreciate any thoughts/comments. Thanks.