Boddingtons-style carbonation

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triggerman72

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Hi all,

This is the first of probably hundreds of questions, so thanks in advance for your patience. My question is: how do you achieve the kind of carbonation found in Boddingtons or Guiness? I've heard that the longer you ferment, the more refined the bubbles get. Could I turn an IPA into a beer with this kind of head?

Thanks,
Greg
 
what you heard is nonsense.

the Guiness/Boddington's style carbonation is achieved by using Nitrogen to serve after using CO2 to carbonate. In homebrew, this can only be achieved when kegging, and by using "Beer Gas" (30% CO2, 70% nitrogen) to carbonate and serve.
 

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