bikebryan
Well-Known Member
orfy said:It'd be good if it works but It all sounds like a lot of hassle to me.
Can't you just keg and use nitrogen?
It does give a creamier head. I guess if you wanted it bottled you could keg, pressurise cool then bottle.
FYI, it's not the nitrogen in the keg that gives the stout the creamy head. It's the tap. Stout taps have a restrictor plate that causes the creamy, long-lasting head. The only reason folks use nitrogen is to drive the tap. If they increase the CO2 pressure to drive the tap, they end up with a stout that is way to carbonated. Nitrogen, on the other hand, won't dissolve into the solution very easily, so it is easy to crank up the nitrogen to the pressure necessary to get the beer through the restrictor plate in the tap.