I just wanted to share with you my experiences.
I brewed about 10 batches of extract can beer, but all I can say is that the beers if followed by tutorials are below average actually taste sour, very little head retention, low carbonation ...., I always bottle my beer and prime with dextrose.
But you can make great beer with cans or extract. I think the problem with all cans and LME, DME beers is that all sugars in wort are fermentable and after fermentation finishes the beer is to dry if you don't add some unfermentable sugar additions. The head retention is very poor, the foam isn't creamy, no foam lacing etc...
I suggest you to pour the beer with little or almost no foam, don't pour it very high at the end, when you pour it, add the 1/4 of TS of ordinary table sugar directly into the glass, 1/4 of TS(tea spoon - the smaller one) for 0.5l glass is perfect. You will add some sweetness to the beer, which I think is good for can beers, and the beer will have great carbonation and outstanding head retention which will last for ever, with that I mean for at lest 15 minutes or more, the head lacing will be outstanding.
Adjust the amount of sugar to your taste and experiment a bit, for my taste 1/2 TS of table sugar for 0.5l glass works the best for the sweetness of the beer, but be careful, because the beer will foam a lot, so do have a big glass with lots of space above the head. You'll see the difference in size of the bubbles, which will be tinny not as big as ordinary CO2 carbonation bubbles.
I think you should always add sugar into stout, you'll get better head which is comparable to Guinness nitrogen head.
Try that, and tell me what do you think of beer taste, foam, head retention, lacing etc....
I think I finally made outstanding beer out of can and I think I know why the all grain have better taste than extract, it's because of unfermentable sugars, which you are able to control with mashing temperature. All can beers are to sour or dry if you like for my taste, period. Add sugar after pouring and you'll have outstanding beer.
I brewed about 10 batches of extract can beer, but all I can say is that the beers if followed by tutorials are below average actually taste sour, very little head retention, low carbonation ...., I always bottle my beer and prime with dextrose.
But you can make great beer with cans or extract. I think the problem with all cans and LME, DME beers is that all sugars in wort are fermentable and after fermentation finishes the beer is to dry if you don't add some unfermentable sugar additions. The head retention is very poor, the foam isn't creamy, no foam lacing etc...
I suggest you to pour the beer with little or almost no foam, don't pour it very high at the end, when you pour it, add the 1/4 of TS of ordinary table sugar directly into the glass, 1/4 of TS(tea spoon - the smaller one) for 0.5l glass is perfect. You will add some sweetness to the beer, which I think is good for can beers, and the beer will have great carbonation and outstanding head retention which will last for ever, with that I mean for at lest 15 minutes or more, the head lacing will be outstanding.
Adjust the amount of sugar to your taste and experiment a bit, for my taste 1/2 TS of table sugar for 0.5l glass works the best for the sweetness of the beer, but be careful, because the beer will foam a lot, so do have a big glass with lots of space above the head. You'll see the difference in size of the bubbles, which will be tinny not as big as ordinary CO2 carbonation bubbles.
I think you should always add sugar into stout, you'll get better head which is comparable to Guinness nitrogen head.
Try that, and tell me what do you think of beer taste, foam, head retention, lacing etc....
I think I finally made outstanding beer out of can and I think I know why the all grain have better taste than extract, it's because of unfermentable sugars, which you are able to control with mashing temperature. All can beers are to sour or dry if you like for my taste, period. Add sugar after pouring and you'll have outstanding beer.