mdf191
Well-Known Member
I had a Youngs Double Choc Stout in a can today. I have had and really enjoyed draft versions of Young Dc before. What suprised me was that the can version had a the same qualities as most stouts carbed with nitrogen like the tap versions of guiness, and youngs DC. The caned version did have some sort of pressurized widget that was obviously helping the pour situation, but are these beers as well as guiness bottles carbed with nitrogen and then bottled?
Pretty much what I am getting at is... I have a desperate desire to pour a homebrewed kegged stout that is thick and creamy like these nitrogen infused bad boys, but I dont want to shell out the mulla for a n2 tank! IS THERE ANY OTHER WAY. I know malto dex and lactose may help a bit, but does anyone have any other suggestions. I have a pretty good feeling feeling that I already know the answer you guys are going to give...and that is ..no nitrogen = no thick and creamy stout. But despite this ....maybe .....just maybe....someone knows something about this i dont!?
Pretty much what I am getting at is... I have a desperate desire to pour a homebrewed kegged stout that is thick and creamy like these nitrogen infused bad boys, but I dont want to shell out the mulla for a n2 tank! IS THERE ANY OTHER WAY. I know malto dex and lactose may help a bit, but does anyone have any other suggestions. I have a pretty good feeling feeling that I already know the answer you guys are going to give...and that is ..no nitrogen = no thick and creamy stout. But despite this ....maybe .....just maybe....someone knows something about this i dont!?